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Supporters of tasty and healthy food have already got acquainted with the Italian spicy herb arugula. From it prepare the most different dishes, it is even added to pesto sauce instead of basil, but the most popular dish- lettuce topped with fragrant leaves. Often a salad with arugula is complemented with cheese and tomatoes, olive oil dressing, balsamic vinegar and spices.

How to make arugula salad

The nut-mustard flavor of spicy leaves won the hearts of gourmets. Italian grass has become a leading ingredient in many salads. Juicy young shoots are in harmony with the most different products: meat, vegetables, fish, fruits. There are many ways to prepare appetizers from arugula. Even the usual beets or radishes will sparkle in a new way if you combine them with this greenery.

Sauce for arugula

The sauce will connect the components of the salad into a single whole. Italians season spicy greens not only olive oil and mayonnaise familiar to us, and a combination of fragrant products. The sauces contain the secret of how to cook an Italian dish deliciously. For example, add olive oil, a little sugar and salt to hot orange juice. In addition to olive oil, dressings can contain:

• yogurt, Apple vinegar, mustard, garlic, honey;
• soy sauce, garlic, lemon juice.

Arugula Salad Recipes

Exquisite young shoots are an ingredient that will spice up familiar products. Delicate leaves are the perfect complement to both sweet fruits and salted fish. To prepare an arugula salad tasty and beautiful, as if it was created for a photo in a glossy magazine, you do not have to make a lot of effort. Bright greenery is a worthy decoration for any treat.

Arugula salad with cheese

• Time: 10 min.
• Servings: 2 persons.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

A piquant plant came to us from Italy, so many dishes are prepared from products traditional for this area. No Italian dish is complete without cheese. Spicy Parmesan, sweet mascarpone, or salty Grana Padano are good choices for green leafy recipes. The following arugula salad with cheese is made with sour mozzarella.

Ingredients:

• mozzarella - 300 g;
• cherry - 100 g;
• arugula - 100 g;
• olive oil, balsamic vinegar - for dressing.

Cooking method:

1. Cut the tomatoes in half, mozzarella into pieces.
2. Put young leaves in a salad bowl, add all the ingredients.
3. Pour in the oil-vinegar mixture, stir.

With arugula and tomatoes

• Time: 5 min.
• Servings: 2 persons.
• Calorie content of the dish: 118 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

If you chose a salad recipe with arugula and cherry tomatoes for a homemade dinner, you can replace small tomatoes with tomatoes from the garden. This will have little effect on the taste, but may slightly impair the visual perception. If you are cooking for yourself and your family, and not for a photo in a fashion magazine, then a replacement is perfectly acceptable. To complete the taste, add a couple of details to the red and green picture.

Ingredients:

• cherry - 0.3 kg;
• arugula - 60 g;
• parmesan (grated) - 2 tbsp. l.;
• garlic - 1 tooth;
• olive oil - 2 tbsp. l.;
• balsamic - 1 tbsp. l.

Cooking method:

1. Cut the tomatoes in half, pour them with the oil-vinegar mixture.
2. Chop the garlic, add it to the tomatoes.
3. Add fragrant leaves to the salad bowl, mix with salt and pepper, sprinkle with parmesan.

With arugula and shrimp

• Time: 20 min.
• Servings: 5 persons.
• Calorie content of the dish: 151 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Spicy can shade the tenderness of seafood spicy herb. You won't need detailed instructions with a photo for cooking, just a drop of inspiration and quality products. Light salad- A great option for a festive dinner. Delight the family with a treat with an unusual dressing. The sauce contains lemon and honey for a subtle sweet-sour taste.

Ingredients:

• cherry tomatoes - 300 g;
• shrimp - 800 g;
• arugula - a bunch;
• parmesan - 80 g;
• garlic - 2-3 teeth;
• pine nuts - 60 g;
• olive oil - 6 tbsp. l.;
• soy sauce - 6 tbsp. l.;
• lemon - ¼ part;
• honey - 2 tsp

Cooking method:

1. Lay the spicy leaves in a bowl on a plate.
2. Cut the tomatoes in half, spread on the grass.
3. Shrimp fry in a pan with garlic, put the seafood on a plate.
4. Cut into thin pieces of parmesan. Arrange a few slices of cheese on top.
5. Mix soy sauce, olive oil, honey, lemon juice.
6. Drizzle with dressing, garnish with cheese and nuts.

With arugula and pine nuts

• Time: 10 min.
• Servings: 2 persons.
• Calorie content of the dish: 134 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

If you want to surprise the family with an unreal combination of flavors, you need to make a mixture of spicy greens, pine nuts and pears. The sweetish composition is a delight for gourmets. The final note in the flavor melody will be given by the selected cheese variety. You can add cheese or feta. This recipe uses parmesan, which is common in Italy.

Ingredients:

• arugula - a bunch;
• pear - 2 pcs.;
• pine nuts - 20 g;
• grated parmesan - 2 tbsp. l.
• olive oil - 2 tbsp. l.;
• lemon juice - 2 tbsp. l.;
• balsamic - 1 tsp;
• honey - 2 tsp

Cooking method:

1. Spread the leaves on a plate, sprinkle with cheese, salt.
2. Cut the pears into cubes, put the pieces in the next layer.
3. Sprinkle pine nuts on top.
4. Mix lemon juice, honey, vinegar and oil. Pour the sauce over the dish.

With chicken

• Time: 40 min.
• Servings: 5 persons.
• Calorie content of the dish: 90 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: medium.

To prepare hearty salad from chicken and spicy greens, you have to try. The process will take a little longer than other recipes, but the result is worth the effort. In the restaurant version of the recipe, long pieces of meat are not mixed with other ingredients, but laid out on the edge of the plate. The remaining components are sprinkled with sesame seeds fried in a pan.

Ingredients:

• chicken meat (fillet) - 0.4 kg;
• arugula - 1 bunch;
• flour - 0.5 tbsp.;
• tomatoes - 0.2 kg;
• cucumbers - 2 pcs.;
• garlic - 2 teeth;
• vegetable oil- 3-4 tbsp. l. for frying;
• soy sauce, pepper, salt, olive oil, curry - to taste.

Cooking method:

1. Cut the fillet into long pieces, roll them in flour. On the hot pan fry them with oil, then cut into strips.
2. Put the leaves in a salad bowl.
3. Cut cucumbers and tomatoes into small pieces, distribute vegetables and meat in a salad bowl.
4. Add chopped garlic, the rest of the ingredients to taste.

With liver

• Time: 40 min.
• Servings: 2 persons.
• Calorie content of the dish: 100 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Italian
• Difficulty: easy.

A dish with arugula and liver is a hearty and light full dinner. You can serve it either warm or cold. The recipe uses roasted bell peppers. If you bake it in the traditional way in the oven, it will take 30 minutes to prepare the product. The time for baking sweet peppers in the microwave is less - only 6-7 minutes.

Ingredients:

• boiled chicken liver- 160 g;
• green onion- 20 g;
• sweet bell pepper - 3 pcs.;
• leaf lettuce - 70 g;
• arugula - 20 g;
• apple cider vinegar or balsamic - 1 tbsp. l.;
• olive oil - 1 tbsp. l.;
• iodized salt- taste.

Cooking method:

1. Cut the liver into pieces.
2. Bake bell pepper, peel, cut into strips.
3. Tear the greens into pieces, cut the onion into rings.
4. Stir olive oil with squeezed lemon juice, salt and pepper.
5. Spread on a plate like this: lettuce, arugula, liver, Bell pepper, green onion, dressing.

Warm salad with arugula

• Time: 20 min.
• Servings: 1 person.
• Calorie content of the dish: 115 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Mushroom aroma and light bitterness in a warm salad will surprise you with its special taste. Such a treat is not only worthy of the home table, the dish is a frequent guest in gourmet restaurants. Treat yourself amazingly delicious food, because it is so easy to cook, and the products used are the simplest. You can replace the melted cheese from the recipe with any other variety.

Ingredients:

• champignons - 100 g.
• arugula - 20 g;
• processed cheese- 20 g;
• bell pepper - ½ pc.;
• vegetable (usually olive) oil, salt, balsamic - to taste.

Cooking method:

1. Put the arugula on a plate.
2. Cut mushrooms into slices and fry in a pan, salt.
3. Pepper cut into cubes.
4. Arrange the mushrooms and peppers on top of the green leaves.
5. Grate the cheese, sprinkle on top of the salad with arugula, season with vinegar.

With oranges and arugula

• Time: 10 min.
• Servings: 2 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Healthy food is delicious if you choose the right ingredients. The arugula and orange salad recipe will not only give a lot of vitamins and minerals to your body, but also leave an unforgettable impression of its amazing taste. Goat cheese, greens and citrus fruits - an unusual combination, but a guaranteed pleasure even for sophisticated gourmets.

Ingredients:

• arugula - 1 bunch;
• oranges - 2 pcs.;
• feta - 6 tbsp. l.;
• garlic - 2 teeth;
• honey - 1 tsp;
• lemon juice - 3 tbsp. l.;
• olive oil - 1 tbsp. l.;
• basil leaves - to taste.

Cooking method:

1. Mix the sauce: oil, finely chopped garlic, honey, lemon juice.
2. Peel the oranges, cut the pulp into slices.
3. Add arugula, feta pieces, pour dressing.

with avocado

• Time: 10 min.;
• Servings: 2 persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Ingredients:

• avocado - 1 pc.;
• slightly salted salmon - 100 g;
• cucumber - 1 pc.;
• arugula - 1 bunch;
• refueling from lemon juice and olive oil - 2-3 tbsp. l.

Cooking method:

1. Cut the avocado pulp into pieces, cucumber into strips, fish into small slices.
2. Mix pieces of salmon, avocado, cucumber, arugula, sprinkle everything with oil and lemon juice.

With quail eggs

• Time: 5 min.
• Servings: 1 person.
• Calorie content of the dish: 98 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Neat quail eggs- a real decoration of the salad. If other varieties of tomatoes can be used for other recipes, then in this dish there are only cherry tomatoes. Surrounded by exquisite grass with unusual leaves, miniature products look amazing. Add a small pinch of Provencal herbs to the dressing to emphasize the identity of the taste.

Ingredients:

• arugula - 1 bunch;
• cherry tomatoes - 10 pcs.;
• quail eggs - 10 pcs.;
• olive oil, balsamic vinegar, garlic, Provence herbs - to taste.

Cooking method:

1. Cut the eggs and tomatoes in half, tear the arugula with your hands, mix the ingredients.
2. Combine the dressing elements, pour the dressing over the salad.

From strawberries and arugula

• Time: 10 min.
• Servings: 1 person.
• Calorie content of the dish: 124 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

red-green bright salad with a rich taste is a joy for aesthetes and gourmets, combining unusual products into a single whole. Only from one glance at such an accumulation of colors in one plate, a festive mood arises. Catch the unique aroma, try this impeccable treat to understand what a pleasure it tastes and smells.

Ingredients:

• arugula - 50 g;
• pine nuts - 20 g;
• strawberries - 200 g;
• balsamic, olive oil - for dressing;
• ground black pepper, salt - to taste.

Cooking method:

1. Heat up a dry frying pan and toast the nuts in it.
2. Put the arugula on a dish, top with nuts and strawberries, cut into thin slices.
3. Add balsamic, oil, salt, pepper.

Video

What is arugula? These are smooth, dark green leaves, reminiscent of the prickly leaves of a dandelion. Most often, arugula is traditionally used in Italian cuisine. This plant is becoming increasingly popular as an ingredient to add raw to fresh salads but also good with cheeses, sandwiches, egg and chicken dishes, pastas, tomato dishes and vegetables. In addition, arugula is often added to pizza.

Composition of ingredients:

Arugula - a few stalks
Fresh cucumber - 1 pc.
Green onion - 1 pc.
Lettuce leaves - 1 bunch
Egg - 1 pc.
Olive oil - 1 tbsp
Salt - to taste

Preparation for 2 servings:

1. My lettuce leaves (you can also use young cabbage leaves), finely chop and put in a salad bowl.
   
2. We cook an egg. Then we clean the egg and cut it the way you like. Add to salad.
3. We wash green onions and arugula under water, put them on a board and cut them in the same way as we used to cut any other greens.
4. My cucumber and cut into cubes. Put in a bowl with the rest of the ingredients.
5. Salt to taste and drizzle with olive oil. Mix all the ingredients and get a great diet salad with arugula! Salad goes well with any side dish and meat dishes.

My salad with arugula and vegetables is very easy to prepare, but its taste will delight even a real gourmet. More recently, such a plant as arugula was practically not used in our kitchen. Today, this excellent spice is very popular and well complements the main dish in the form of meat or fish. Arugula can be combined in a salad with various products. It can be: shrimp, cod liver, chicken breast, octopuses, salmon, figs and even strawberries. This time I will share how to make the most delicious spring arugula salad with cucumbers, cabbage and radishes. As you can see, we will need only those products that are always at hand with the hostess. Such a budget option meals can be relevant every day. A step-by-step recipe with a photo will help you make it quickly and for your loved ones.

So, we need:

• young cabbage;
• cucumber;
• radish;
• arugula;
• parsley;
• olive oil for dressing;
• salt - if desired.

How to cook arugula salad with vegetables

Finely chop the cabbage.

We do the same operation with the rest of the ingredients. Sliced ​​radish can be any shape. How I cut - you can see in the photo.

I leave the arugula whole, but you can cut it if you wish.

Salad mix, a little salt and pepper, season with olive oil.

The finished dish can be served to the table, sprinkled with a little sesame seeds.

Served on the table with toast.

Salad with arugula and vegetables can be prepared quickly and easily, and at the same time, its taste is simply amazing. Its composition can be changed and supplemented with your favorite vegetables, such as tomatoes or bell pepper. To make the salad more satisfying, you can include chicken or quail eggs in its composition. Bon appetit and successful culinary experiments.

If you love vegetables like we do, you're missing out on a lot by not making this wonderful salad at least once. And if similar salads prepared with tomatoes plucked straight from the garden and buffalo mozzarella are Caprese throughout Italy, then in Tuscany it is Panzanella for all time - rustic bread left over from the past day and many fresh vegetables straight from the garden.

Modern Panzanella is traditionally made with ripe summer tomatoes, coarsely chopped red onion rings, and hand-torn basil leaves. Sometimes a cucumber appears in it, but most often the whole dish is built on onions.

The recipe for this salad is over a hundred years old, but some culinary historians argue that its origins actually go back to the Middle Ages, to a dish that the famous Italian writer Giovanni Boccaccio called "pan lavato" - soaked bread.

In those days, sailors from Tuscany and Liguria kept bread in a dry form (in this form it could be preserved indefinitely), and when it was necessary, they soaked it directly into the sea and supplemented their meal with it.

Before tomatoes were commonplace in Italian cuisine, Florentine Renaissance artist Bronzino immortalized in an elegant ode the first recipe for this salad, which later became known as Panzanella. His salad consisted of chopped onions, cucumbers, bread, wild herbs, possibly basil, and arugula.

Traditional for the American mainland, tomatoes came to the Apennine Peninsula from Spain at the beginning of the 16th century and were first used by the Italians as an ornamental plant. However, later this situation changed, and, starting from the end of the same century, signor tomato began to reign supreme in Italian cuisine, for which the Italians gave him the title "pappa al pomodoro" - I think this does not need to be translated. At the same time, the tomato appeared in old recipe Bronzino.

Like many other homemade recipes, Panzanella varies slightly from house to house, from province to province, depending on what is in the pantry. Panzanella is good when fresh - with firm, crunchy vegetables. Yes, tomatoes are often added to modern Panzanella, but some connoisseurs of this salad consider replacing cucumber with tomato not a very good solution and strictly adhere to the rules described in Bronzino's ode. It is best to cook Panzanella an hour before serving, so that the aromas and flavors of bread, vegetables, herbs, olive oil and vinegar have time to mix and combine into one incredibly tasty whole. However, this salad can not be stored for more than one day. The ratio of ingredients in this salad is not important, but it is important to remember that bread and all other components should be in a one to one ratio. That's all the rules, now you're ready to "fight" with this recipe.

Have you forgotten that now you will start cooking according to a recipe that is already four hundred years old?

Ingredients:

• 4-5 slices of country bread or plain white bread(about 250 g). It is important to know that some people cut the crust off the bread and some people leave it on. There is nothing mandatory in this, you can do this or that. It all depends on the state of this crust: it should not be so hard that when you eat it in a salad, you experience discomfort.
• 5 crispy cucumbers (Rodnichok variety is best), peeled and cut into thin slices (1x3 cm)
• 1 large red onion, peeled and cut into very thin half rings (almost transparent)
• 1 cup arugula leaves
• 1/2 cup small basil leaves
• Gender ch.l. well crushed fresh pepper Chile
• Wine vinegar
• Olive oil
• coarse sea salt

Cooking:

1. Soak slices of bread in drinking water and place on a plate to soften.
2. We put the onion on a plate and sprinkle it well with wine vinegar, let it stand to slightly remove the sharp taste.
3. We place the cucumber in a separate bowl along with arugula. We tear our soaked bread into small pieces with our hands and throw it into a bowl with cucumber and herbs.
4. If you find the bread still hard, moisten it with water, but remember that you will still need to add olive oil and wine vinegar.
5. When the onion has lost some of its sharpness, shake it off the vinegar and put it in the salad. Salt, add chili pepper, pour generously with olive oil and sprinkle with vinegar. We mix everything well.
6. Before serving, add the basil leaves torn in half by hand to the salad.
7. If you still decide to make a modern panzanella, just add 3-4 cherry tomatoes cut into halves to the salad.
8. Our salad is ready.

Also read on our blog:

Cucumber salad with vermicelli, soy sauce, vinegar and sesame in Japanese or "sunomono"

Eggs in spicy tomato sauce with feta or Shakshuka