1 Holding onto the stem ends, swish the arugula leaves in 2 or 3 changes of cold water to remove all sandy soil clinging to the leaves. 2 Drain well on paper towels. Remove and discard the tough stem ends. 3 Put half of the cheese in a salad bowl. Cover with cherry tomatoes and arugula. Chill until ready to serve. 4 When ready to serve, whisk together the olive oil and lemon juice. Drizzle over the arugula and toss lightly. Top with the remaining cheese and a generous grinding of fresh pepper. Serve at once.
Additional Information
To spice up this salad, mix in red pepper flakes and oregano into the lemon-oil dressing.
Ingredients | Makes Servings
Directions
