Home Lunch Arugula Salad with Cherry Tomatoes and Parmesan

Arugula Salad with Cherry Tomatoes and Parmesan

by Olexiy Bayev
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This post is also available in: Русский (Russian)

This salad is a perfect complement to pasta, poultry, or meat dishes. It cooks for a few minutes and doesn’t need any preparations beforehand.

There are also minimum ingredients and they all are indicated in the name (okay, almost all). Thus it’s an independent dish, which you can eat as a quick snack if you want.

What You Need to Cook Arugula Salad with Cherry Tomatoes and Parmesan

INGREDIENTS:

  • 200 g cherry tomatoes
  • 1 bundle of arugula
  • 30 g of parmesan
  • Salt, pepper, olive oil
  • 1/2 of lemon

EQUIPMENT:

  • Nothing that you wouldn’t have

How to Make Arugula Salad with Cherry Tomatoes and Parmesan: Step-by-Step Instructions🔪

Cut off the arugula stalks – 1 bundle  – (if you have an early one with small leaves and thin stalks, you don’t need to cut them off). Soak it in the water for 5-10 minutes.

Meanwhile, wash 300 g of  cherry tomatoes and cut them in half.

Wash cherry tomatoes and cut them in half for arugula salad with cherry tomatoes and parmesanRemove the water and finely dry the arugula. I use a salad dryer. If you cook them often – it’s an irreplaceable thing. If you don’t have one – use the paper towels.

Finely dry the arugula for arugula salad with cherry tomatoes and parmesanMake a salad.

Place the arugula leaves on the plate.

Place the arugula leaves on the plate for arugula salad with cherry tomatoes and parmesanScatter sliced tomatoes on top.

Scatter sliced tomatoes on top for arugula salad with cherry tomatoes and parmesanSalt, pepper and add zest from half a lemon and add to the salad.

Using a vegetable peeler, make a few slices of parmesan (30 g) and add on top.

Add a juice from ¼ of a lemon, and richly sprinkle with virgin olive oil.

Add a lemon juice and richly sprinkle with olive oil for arugula salad with cherry tomatoes and parmesan

Arugula Salad with Cherry Tomatoes and Parmesan

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This salad is a perfect complement to pasta, poultry, or meat dishes. It cooks for a few minutes and doesn’t need any preparations beforehand.
Arugula Salad with Cherry Tomatoes and Parmesan easy to make step-by-step recipe
CourseSalad
CuisineItalian
Cook Time10 minutes
Total Time10 minutes
Servings1
Calories170kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 200 g cherry tomatoes
  • 1 bundle of arugula
  • 30 g parmesan
  • salt
  • pepper
  • olive oil
  • ½ lemon

Instructions

  • Cut off the arugula stalks – 1 bundle – (if you have an early one with small leaves and thin stalks, you don’t need to cut them off). Soak it in the water for 5-10 minutes.
  • Wash 300 g of cherry tomatoes and cut them in half.
  • Remove the water and finely dry the arugula. Place the arugula leaves on the plate.
  • Scatter sliced tomatoes on top.
  • Salt, pepper and add zest from half a lemon and add to the salad.
  • Using a vegetable peeler, make a few slices of parmesan (30 g) and add on top
  • Add a juice from ¼ of a lemon, and richly sprinkle with virgin olive oil.

Nutrition

Calories: 170kcal | Carbohydrates: 14g | Protein: 13g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 504mg | Potassium: 511mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1212IU | Vitamin C: 74mg | Calcium: 391mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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