Salad with arugula and tomatoes - 21 cooking recipes

For the classic recipe for salad with arugula and tomatoes, you need to take cherry tomatoes. Why? Because this type of tomato releases minimal juice when cut and mixed with other ingredients. And it is better to use small vegetables, cutting them only into two parts.

Since we are talking about the classics, the composition will be as follows: tomatoes, arugula, cheese, olive oil, balsamic vinegar, salt, ground black pepper. The cheese can be any: feta cheese, mozzarella, suluguni, parmesan. The soft ones are cut into cubes, and the hard ones are better grated.

You can safely add others to the main ingredients. For example, nuts (pine nuts, peanuts), sesame seeds, boiled eggs (chicken, quail), radishes, olives, bacon, Chinese cabbage, onions, cucumbers, shrimp. The best combination is raw vegetables, without cooking. This way, more vitamins are retained in the dish. And it turns out to be a real, healthy snack))

It is permissible to take both red and yellow tomatoes - to make the salad more cheerful, colorful and bright in spring. As a rule, arugula is not cut - its long leaves look appropriate. You can tear them into two parts with your hands.

Salad with tomatoes and arugula is a completely independent dish for a vitamin-rich breakfast (especially if you add eggs and nuts to it). It is also good served in company with fried or baked steaks, either meat or fish.

You can’t call it festive, it’s rather an everyday dish that’s not bad to include in your regular diet, it’s so healthy.