Greek salad with arugula

985

Kitchen Greek

Calorie content 114.1 kcal

Portions 4 port.

Cooking time 20 minutes.

Proteins * 7.8 g

Fats * 8.9 gr.

Carbohydrates* 15.2 g

Content

Arugula is a useful herb that is widely used in cooking. Leaves, flowers and seeds are eaten. I suggest making a Greek salad with arugula. Arugula goes well with various types of cheeses. The salad turns out to be interesting and unusual.

Ingredients

Cooking process

Rinse the arugula well under running water. Let dry. If the arugula leaves are large, tear them with your hands.

Rinse the basil under cool water. Dry, cut into thin strips. Peel the garlic and chop finely, grate on a fine grater or pass through a press.

Cut the suluguni cheese into medium-sized pieces.

Rinse and dry the cherry tomatoes well. Cut into halves.

Prepare the dressing in a separate container. Combine olive oil, balsamic sauce, minced garlic, salt and pepper. Stir well with a fork or whisk.

Take a deep bowl. Top with arugula and chopped cherry tomatoes.

Add chopped basil and suluguni cheese. Drizzle with the previously prepared dressing. Mix thoroughly with two large spoons.

Preheat the pan well, brush the pitu with a little olive oil on both sides and place in the pan. Fry for a couple of minutes on both sides. Cool it down.

Divide pita into several parts. Place on portioned plates and top with prepared Greek salad.

Bon Appetit!

Greek salad with arugula

Ingredients

Cooking process

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