Arugula Salad
Description
Arugula Salad - Authentic recipe from Portugal. Ready in 10 min. Try it now!
Directions
â researched- 1
Thoroughly wash 200 g of arugula and spin dry. Slice 3 tomatoes. Using a vegetable peeler or cheese plane, shave 50 g of Parmesan into thin shavings.
â±ïž approx. 8 minđĄ Tip: Salada de RĂșcula is a modern, Mediterranean-influenced take on the Portuguese salad. Arugula (rĂșcula) is peppery and sharp, pairing beautifully with Parmesan and balsamic vinegar.
- 2
Arrange the arugula on a plate or in a bowl. Scatter the tomato slices and Parmesan shavings on top.
â±ïž approx. 4 minđĄ Tip: The arugula forms the base, with the tomatoes and Parmesan layered on top â visually appealing. For extra texture: add chopped walnuts or pine nuts.
- 3
Only just before serving, drizzle with 3 tbsp of good olive oil and balsamic vinegar. Season with salt and pepper. Serve immediately.
â±ïž approx. 3 minđĄ Tip: Add the dressing only at serving time â arugula wilts quickly. A good balsamic (creamy, slightly sweet) makes all the difference. Go easy on the pepper given the arugula's natural spiciness.
đ Origin & History
Arugula (Eruca sativa, rucola/rocket) is a sharp, peppery leafy vegetable that has been cultivated since ancient times in the Mediterranean region and is widespread in Portuguese and Italian cuisine. In Portugal, arugula is an ingredient for fresh salads (Saladas) and part of Mediterranean-influenced vegetable cuisine, especially in the Alentejo and Algarve regions. Portuguese salad tradition emphasizes fresh vegetables with extra virgin olive oil â Portugal is one of Europe's leading olive oil producers and produces native extracts from varieties such as Galega and Cobrançosa. Arugula salads spread throughout Portugal in the late 20th century through the Mediterranean diet trend and are ubiquitous in restaurants and households today.
đż Regional variants
With Prosciutto
Thinly sliced prosciutto cotto laid over the arugula â elegant and savoury.
With Peach
Fresh peach slices instead of tomatoes â a sweet, peppery, creamy combination.
đ· What goes with it?
As an elegant starter. With bread. As a side dish with meat or fish. With a glass of dry white wine or a light red.
Frequently Asked Questions
Why is arugula spicy?
Arugula contains natural glucosinolates (mustard oils) that give it its characteristic sharp, peppery, slightly bitter flavour. Young, tender arugula is milder than older, tougher leaves. The intensity varies with the season â summer arugula tends to be spicier.
Can Parmesan be substituted?
Yes, Pecorino (sharper), Grana Padano (milder than Parmesan), Manchego (Spanish, nutty) or goat's cheese (creamy, tangy) all work well. For a vegan option: cashew Parmesan or simply leave it out.
Which tomatoes work best?
Ripe, flavourful tomatoes: halved cherry tomatoes, sliced beef tomatoes, or heirloom varieties for a colourful display. In summer, fully ripe tomatoes are the foundation of a great salad.
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Ingredients
verified- Arugula200 g
- Tomato3 pcs
- Parmesan50 g
- Olive oil3 tbsp
- Balsamic vinegar1
