Why do I call it the humble salad? Because it’s so easy to make – few ingredients and easy steps and an absolutely delicious salad is ready in no time. This is our go to recipe for weekday dinners when we want something in a jiffy.
A bag of arugula leaves, washed and rinsed in a salad spinner
2 Persian (small) cucumbers or 1 large cucumber
1/2 cup halved cherry tomatoes
1/2 an onion
A handful toasted pecans
A handful dried cranberries
A small cube of feta cheese, crumbled
1 tbsp Balsamic vinegar
2 tbsp Olive oil
Freshly crushed pepper
- In a bowl whisk together balsamic vinegar and olive oil with salt and pepper.
- Spread the Arugula leaves in a salad bowl, add finely sliced cucumber and onion rounds (I use a mandolin slicer to get very thin rounds), halved cherry tomatoes, toasted pecans, cranberries, sprinkle crumbled feta cheese.
- Drizzle the dressing, mix well and the salad is ready to eat.
- You can add grilled chicken in this salad if you like.