Classic
Classic Greek Salad
Classic Greek salad with ripe tomatoes, cucumber, red onion, Kalamata olives and creamy feta in a simple orega
View Recipe →Ingredients
- 5 oz baby arugula
- 1/2 cup shaved Parmesan
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- Handful toasted pine nuts (optional)
- Salt and coarse black pepper
Instructions
Dress the greens
Pile the arugula in a wide bowl. Squeeze over the lemon juice, drizzle with olive oil, and add a small pinch of salt.
Toss lightly
Toss with your hands just until every leaf glistens — arugula bruises easily, so be gentle.
Add the Parmesan
Scatter over the shaved Parmesan and pine nuts if using.
Finish
Crack over plenty of black pepper and serve immediately, before the leaves wilt.
