This is a refreshing salad especially in the summer. It pairs well with pizza, meatballs, or a light pasta dish. I like the baby arugula leaves, which are very tender. I use cherry tomatoes. I tend to buy only organic for this, because there are so few ingredients in the salad, but organic can be expensive, so it depends on your budget. I use red onion, and freshly grated parmesan cheese. It has to be fresh, not already grated. A nice twist on this in the summer is to use cantaloupe instead of the tomatoes. It’s a nice twist on a classic.
Gently wash the baby arugula in the colander. Dry on a clean towel or paper towel, pat dry. Cut the grape tomatoes in half and set aside. Slice the onion and keep in circles or dice into tiny bites, which is easier to eat, but the circles look nicer. Arrange the arugula in the bowl and add the tomatoes, and red onion. For a crunch you can add some croutons. I like garlic expressions dressing on this salad or you can make your own with extra virgin olive oil and a little balsamic vinegar whisked together. Lastly, grate the cheese in thick slices into the salad, and serve with a light meal. Sometimes I will serve this on top of a tomato and fresh mozzarella cheese pizza, delish!
This is also great for a large party too, because the green, red, and purple create a beautiful array of colors. Be sure to double the recipe for a large gathering and serve in a white bowl to get a contrast of colors. Yum! Here is the link to garlic expressions