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Arugula salad with Parma ham and Greek feta cheese

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Ingredients for 2 servings:

  • 1 bunch arugula
  • 10 cherry tomatoes
  • 1 onion(s)
  • 150 g sheep’s cheese, Greek (e.g. Patros)
  • ½ box of cress
  • 2 tbsp olive oil
  • some cream of balsamic vinegar
  • some salt and pepper
  • 4 slices of Parma ham
  • some basil leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the arugula and spin it dry in a salad spinner. If necessary, trim the thick stems at the ends and set the leaves aside. Quarter the cherry tomatoes, peel and skin the onion, and cut into small cubes. Dice the feta cheese and tear the ham into pieces. Cut the basil leaves into thin strips. Mix the arugula leaves with the tomatoes, onion, ham, and cheese. Season the oil with salt and pepper and the basil strips and mix in. Garnish with cress. Drizzle balsamic vinegar in a lattice over the salad. Serve with white bread. The salad can also be served as a barbecue side dish.

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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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