Arugula salads are not like the others. Even with a small set of ingredients, they can become not just a complement to a summer lunch, but also an independent light dish. An unconventional combination of tastes and textures will surely be remembered to you.
Pick your recipe
You will need
-
- Arugula Salad
- tomatoes and mozzarella:
- bunch of arugula;
- 4-6 tomatoes;
- 10-12 cherry tomatoes;
- 2-3 balls of mozzarella;
- 1/2 red onion;
- fresh basil;
- 3 tbsp olive oil;
- 1 tbsp balsamic vinegar;
- salt
- pepper to taste.
- Arugula Salad
- chicken fillet and strawberries;
- bunch of arugula;
- 450-500 g chicken;
- 400 g of strawberries;
- 2 tbsp balsamic vinegar;
- salt
- pepper to taste.
- Shrimp and arugula salad:
- bunch of arugula;
- 400 g peeled shrimp;
- 10-12 cherry tomatoes;
- 50 g parmesan cheese;
- 1 tbsp olive oil;
- 1 tbsp balsamic vinegar;
- salt
- pepper to taste.
Instruction manual
1
Classic salad with arugula, tomatoes and mozzarella
Peel red onions. Wash tomatoes, arugula, basil and onions in cool running water. Cut tomatoes into slices. Cut the cherry in half. Chop red onion into thin half rings. Sliced vegetables and half the prepared basil in a bowl and drizzle with olive oil, salt and pepper. Leave to soak for a few minutes. Cut the mozzarella into small cubes. In a serving dish, put the arugula and the remaining basil. Drizzle with balsamic vinegar and olive oil. Place chopped vegetables and mozzarella on top. Re-drizzle with balsamic vinegar.
2
Salad with arugula, chicken and strawberries
Rinse the chicken in running water. Dry with a paper towel. Salt and pepper. Pour a small amount of vegetable oil into the pan and fry the meat over medium heat for 7-8 minutes on each side. Put on a plate, drain the excess oil. Cool the chicken and cut into small slices across the fibers. Rinse strawberries in plenty of cool water. Remove the stalks. Dry on a paper towel and cut into quarters. Wash the arugula in running water. Put arugula leaves on a serving platter. On top is chicken, then strawberries. Sprinkle the salad with balsamic vinegar and serve.
3
Shrimp and Arugula Salad
Heat 1-2 tbsp in a pan vegetable oil. Lay out the shrimp. Salt and pepper. Fry on both sides for 2-3 minutes. Place on a paper towel to remove excess oil. Wash the cherry tomatoes and arugula. Cut the tomatoes in half. Cut Parmesan into thin slices like a sheet of paper. For this purpose, a peeler is well suited. Put arugula, tomatoes and shrimp in a bowl. Shuffle. Put the parmesan on top. Dress the salad with sauce. To prepare it, beat with a fork vinegar, vegetable oil, salt and pepper.
note
Salad should be seasoned immediately before serving, otherwise it will get wet.
Arugula, like any kind of salad, is not cut with a knife, but torn with your hands.
Useful advice
Serve salads with arugula only freshly prepared.