A vibrant and intense salad where the peppery notes of wild rocket find their perfect match in the savory richness of aged Parmesan and the burst of fresh cherry tomatoes. In this recipe, Parathamna Extra Virgin Olive Oil is the true protagonist; it binds the ingredients together, adding body to the flavor and leaving a smooth, aromatic finish. Whether paired with grilled meat or enjoyed as a light, satisfying standalone meal, this salad is the definition of Mediterranean freshness.
Ingredients (Serves 2)
- 2 generous handfuls of Wild Rocket (Arugula): Washed and dried
- 8-10 Cherry Tomatoes: Halved
- 1 small Cucumber: Thinly sliced
- 8-10 Parmesan Shavings: Freshly sliced
- A small handful of Walnuts or Pine Nuts: For that essential crunch
For the Signature Vinaigrette:
- 4 tbsp PARATHAMNA Extra Virgin Olive Oil
- 1½ tbsp Lemon Juice or Balsamic Vinegar
- 1 tsp Mustard: (Optional, but highly recommended for texture)
- 1 tsp Honey: (Optional, to perfectly balance the acidity)
- Salt & Freshly Ground Pepper
Instructions
- Preparation: Ensure the rocket is thoroughly washed and dried to maintain its crisp texture.
- The Base: In a large salad bowl, combine the rocket, cherry tomatoes, and cucumber.
- The Emulsion: In a small jar or bowl, whisk all the vinaigrette ingredients together until the dressing is beautifully "bound" and smooth.
- Toss: Drizzle the vinaigrette over the greens and toss gently to coat every leaf evenly.
- The Finishing Touch: Top with the Parmesan shavings and the nuts just before serving to preserve their distinct textures.
