Arugula, Tomato and Onion Ring Salad
4.8(399 ratings)Arugula brings its own seasoning, a hot, nutty bite that needs very little help. Thick tomato slices soften that heat and add plenty of juice, while red onion rings give crunch. The dressing is simply lemon juice and olive oil poured straight over the bowl. It takes five minutes, looks lovely in a vivid green bowl and pairs with almost any raw main dish.
- Hands-on
- 8 min
- Total
- 8 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Rinse and spin the arugula dry, then heap it loosely into a wide green serving bowl, lifting the leaves so they are not packed down.
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Step 2: Slice the tomatoes into rounds about 1/3 inch thick and tuck them among the leaves, overlapping a few in the center.
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Step 3: Separate the onion into individual rings and scatter them across the top, saving the smallest inner rings for another dish.
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Step 4: Drizzle the olive oil and lemon juice over everything, then season with flaky salt and a generous grind of pepper just before serving.
Same technique, different aisle
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