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Colorful spicy arugula salad

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Ingredients for 3 servings:

  • 125 g arugula
  • 8 basil leaves
  • 1 small can of corn
  • 1 small can/n beans, white
  • 12 cherry tomatoes
  • e.g. Parmesan, sliced
  • e.g. chili salt
  • n. B. Pfeffer
  • ½ tsp oregano, dried
  • 4 tbsp raspberry vinegar
  • 3 tbsp water
  • 1 pinch(s) of sugar
  • 3 tbsp walnut oil

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

light, spicy, quick summer salad

Wash the arugula and basil leaves, remove the stems, and roughly chop. Drain the corn and white beans. Halve the tomatoes. Place everything in a bowl and season with chili salt and pepper. Whisk together the vinegar, water, sugar, and dried oregano, then stir in the oil. Pour over the salad and let it marinate for 10 minutes. Season to taste before serving and top with shaved Parmesan cheese. A quick salad for dinner or a barbecue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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