Arugula Salad Recipe
Plum tomatoes, fennel, olives, fresh mozzarella, topped with balsamic drizzle.
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Start by washing the arugula thoroughly under cold running water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water.
- 2
Slice the plum tomatoes into quarters and set aside.
- 3
Trim the fennel bulb by removing the fronds and the tough bottom. Slice the fennel into thin strips or shave it using a mandoline for a finer texture.
- 4
Slice the black olives in halves or quarters, depending on your preference.
- 5
Cut the fresh mozzarella into bite-sized pieces or tear it into chunks.
Dressing Preparation
- 6
In a small bowl, combine the balsamic vinegar, olive oil, salt, and black pepper. Whisk together until well blended and emulsified.
Assembly
- 7
In a large salad bowl, combine the arugula, sliced plum tomatoes, fennel, black olives, and mozzarella.
- 8
Drizzle the prepared balsamic dressing over the salad ingredients.
- 9
Toss gently to combine all ingredients, ensuring that the dressing coats everything evenly.
- 10
Serve immediately, garnished with additional balsamic drizzle if desired.
