Arugula Feta Salad

8 comments
Salads are great for those days when you just want to eat something fast, healthy and easy to make. I really like salads, but I'm not the biggest fan of lettuce. Whenever I can, I try to replace it with spinach or arugula.

The strong flavor of the arugula combined with the sweet sicilian tomatoes gives this salad the right balance of flavor.


The mushrooms are sliced and cooked in olive oil with a little bit of salt and ground black pepper. You have to make sure they remain as juicy as possible because they'll bring moisture to the salad.


The feta cheese is the main ingredient of this recipe. It will bring a really creamy consistency to the salad. Make sure to use a good one.


I made a really simple vinaigrette using balsamic cream, olive oil, fleur de sel and ground black pepper. The balsamic cream is a creamier and more concentrated version of the traditional balsamic vinegar. The sweetness of the balsamic makes the perfect contrast with the feta cheese.


This recipe is great for people following a vegetarian diet plan or just as a nice dinner starter. You can also add your favorite meat and make it a complete meal.


I hope you enjoy it and give it a try! :)


ARUGULA FETA SALAD


Preparation Time: 15 minutes
Servings: 2 

For the salad

6 cups  fresh arugula 
6 to 8  mini sicilian tomatoes (you can also use cherry tomatoes)
250 to 300 g.  white mushrooms
1/4  small onion sliced
1/2  red bell pepper
80 g.  good feta cheese
Salt
Fresh ground black pepper

For the vinaigrette

1/2 cup  olive oil
1/4 cup balsamic vinegar (if you use balsamic cream, make it half)
Fleur de sel (you can also use kosher salt)
Fresh ground black pepper

Preparation

1. In a bowl mix the olive oil, balsamic vinegar, fleur de sel and black pepper. Whisk the ingredients until they bound together. You can also pour the ingredients in a top-jar and shake until perfectly combined. 
2. Finely slice onions and red bell pepper. In a bowl combine arugula with onion and bell pepper slices. Drizzle the vinaigrette on top and mix until all the vegetables are covered.
3. Slice the mushrooms and on a skillet cook them with olive oil until tender, making sure they remain as juicy and moisture as possible. Sprinkle some salt and ground black pepper. Pour the cooked mushrooms on top of the arugula mix.
4. Slice the sicilian tomatoes in halves and put them on top of the salad. 
5. Finish the salad by spreading some feta cheese crumbles. You can sprinkle some salt and ground black pepper to taste.
6. Enjoy!


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8 comments:

  1. Que deliciosa se ve! Felicidades por tu blog

    ReplyDelete
    Replies
    1. Muchas gracias amiga!! Que padre que veas mis recetas! Te mando un beso!

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  2. Please, please, let me live with you!!! :D
    Beautiful, my friend!

    ReplyDelete
    Replies
    1. Mi amiga! As I told you before, you're invited to join us for dinner anytime! Thanks for passing by! See you tomorrow ;)

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  3. Den musst du am Sonntag machen, mir läuft jetzt schon das Wasser im Mund zusammen! Liebste Grüße von Martina

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    Replies
    1. Liebe Martina! Vielen Dank für deinen netten Kommentar. Ich mache es gerne für dich, jederzeit. Kuss! :)

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  4. Hallo Mariana,
    Das werde ich demnächst probieren, meine Kinder werden den Salat lieben -
    danke und liebe Grüße
    Hanna

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    Replies
    1. Hannah! Vielen Dank für deinen Post! Ich freue mich wenn du das Rezept nachkochst :)
      Liebe Grüsse!
      Deine Mariana.

      Delete