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Arugula Salad with Ricotta Salata


arugula 4-5 heads trimmed and washed

vine ripe tomatoes

(drizzles with olive oil, salt, pepper, and oregano and roasted for 20 minutes @ 350)

olive oil 4 tablespoons

salt and pepper to taste

red onion half sliced

ricotta salata 1 small wedge from specialty store

lemon juice 1 table spoon

In a salad bowl add olive oil, lemon juice, salt, and pepper. Mix. Add cleaned arugula and toss lightly with fingers. Top with sliced red onion, roasted tomatoes, and sliced broken pieces of ricotta salata. Quick and simple. Enjoy!

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Published inAntipastoRecipesSpring Salads