The arugula and cherry tomato salad with grated Grana Padano and marjoram is colorful and fresh.
No cooking required.
An easy and quick cold dish to prepare, which can be served as an appetizer or as a main course.
Arugula can be of two types: wild and cultivated; we prefer the cultivated one for its smaller, tender leaves and milder taste.
I prepared my salad with cherry tomatoes and seasoned it with marjoram [alternatively oregano or thyme].
I added the Grana Padano in flakes.
The Grana Padano is a semi-fat aged cheese, its lipid content is mainly composed of unsaturated fats, also known as good fats, it is highly digestible and naturally lactose-free.
However, cheeses should be consumed no more than twice a week, in small amounts, and fresh cheeses should be preferred.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2Servings
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- arugula
- cherry tomatoes
- Grana Padano (in flakes [quantity according to dietary plan])
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste lemon juice
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch marjoram (or oregano or thyme)
Tools
- 1 Plate serving
Preparation
Select and wash the arugula leaves.
Drain them in a colander.
Dry them on a sheet of kitchen paper.Wash the tomatoes thoroughly.
Cut and remove the stem end if desired.
Cut each berry vertically in half.On a serving plate, distribute:
• the arugula;
• the tomatoes;
• a pinch of salt;
• a pinch of pepper;
drizzle with lemon juice and finish with a drizzle of raw oil.Distribute the Grana Padano flakes on your arugula and cherry tomato salad.
Finish with marjoram [or oregano or thyme].Plate.
Your arugula and cherry tomato salad with grated Grana Padano and marjoram is ready.
Enjoy your meal!
If you don’t like arugula
For the green part of the salad, you have a wide choice among the many types of lettuce, lamb’s lettuce, or corn salad.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
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