Salads Arugula Salad with Cherry Tomatoes and Parmesan by Alex Bayev May 22, 2020 Published: May 22, 2020Last Updated on March 28, 2023 2.4K views 2.4K 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 healthy dish, which you can eat as a quick snack for one or two. What You Need to Cook Arugula Salad with Cherry Tomatoes and Parmesan INGREDIENTS: 200 g (7 oz) cherry tomatoes 1 bundle of arugula 30 g (1 oz) of parmesan Salt, pepper, olive oil 1/2 of lemon 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 (7 oz) of cherry tomatoes and cut them in half. Remove 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. Make a salad. 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(1 oz) and add on top. Add a juice from ¼ of a lemon, and richly sprinkle with virgin olive oil. Arugula Salad with Cherry Tomatoes and Parmesan No ratings yet 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. Pin Recipe Print Recipe CourseSaladCuisineItalian Cook Time10 minutes minutesTotal Time10 minutes minutes Servings1 Calories170kcal Equipmentnothing, that you wouldn’t have Ingredients Metric – US Customary200 g cherry tomatoes1 bundle of arugula30 g parmesansaltpepperolive oil½ lemon InstructionsCut 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. NutritionCalories: 170 kcal | Carbohydrates: 14 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 20 mg | Sodium: 504 mg | Potassium: 511 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1212 IU | Vitamin C: 74 mg | Calcium: 391 mg | Iron: 2 mg PinYumTweetShareTelegramVibeFlip0 Shares 15 minutes or less5 or fewerArugulaFor one or twoHealthyQuick (up to 30 minutes)SpringSummerTomatoesVegetables Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Thai Noodle Chicken Salad Cucumber salad with sour cream, onion and dill Korean zucchini salad Thai mango salad Green beans salad with mustard-honey dressing by Gordon... Cretan Dakos Salad Beets Salad with Feta Cheese and Spinach Smashed Cucumbers Zesty Thai Salad with Beef Beetroot and Spinach Salad with Caramelized Nuts and... Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.