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Tomato and rocket salad with Parmesan

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Ingredients for 3 servings:

  • 500 g arugula
  • 5 m.-large tomato(s)
  • 60 g Parmesan, freshly grated
  • Salt, from the mill
  • 1 shot of balsamic vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash, trim, and chop the arugula. Chop the tomatoes and add them to the arugula. Sprinkle 2-3 pinches of salt (freshly ground if possible) over the entire salad. Add a dash of balsamic vinegar. Finally, add the freshly grated Parmesan cheese. We serve this either with a barbecue or as a side dish with turkey steak—it’s great for those on a food-separating diet!

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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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