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.