Arugula Salad with Cherry Tomatoes and Parmesan

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

5 from 1 vote

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

CourseSalad

CuisineItalian

Cook Time10 minutes minutes

Total Time10 minutes minutes

Servings1

Calories170kcal

Equipment

• nothing, that you wouldn’t have

Ingredients 

Metric – US Customary

• 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: 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

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