Arugula salad with radishes and cherry tomatoes

Arugula salad with radishes and cherry tomatoes

When I don’t have much time but still want something fresh, I turn to this arugula salad with radishes and cherry tomatoes. I make it often, especially on days when I have vegetables on hand and want something quick alongside a main dish or even on its own. It’s not complicated, and the ingredients are easy to find.

Quick Info

Total time: 10 minutes
Preparation time: 10 minutes
Cooking/baking time: none needed
Servings: 2-3, as a side dish
Difficulty: very easy
Recipe type: quick salad, snack, side dish

Ingredients

2-3 handfuls of arugula
5-6 radishes
1 cucumber
1 handful of cherry tomatoes
1 small onion, white or red (ideally spring onion)
Olive oil (to taste)
Lemon juice (to taste)
Salt
Pepper

Preparation method

1. Place the arugula in a large bowl.
2. Drizzle the arugula with a little olive oil and a few drops of lemon juice. Don’t mix yet.
3. Wash the radishes and cucumber under running water. Slice them into rounds without peeling.
4. Cut the cherry tomatoes in half.
5. Peel the onion and slice it into thin strips.
6. Add all the vegetables over the arugula in the bowl.
7. Gently toss, then season with salt and pepper to taste.
8. Taste and add a bit more lemon juice or olive oil if you feel it needs it.

Why I make this recipe often

It’s quick to prepare and doesn’t require any special techniques. I like it because I can easily adjust the proportions based on what I have in the fridge. The salad is good as a side dish for anything, but it also works well on its own when I want something light. The arugula and radishes provide crunch and a slight spiciness, while the cherry tomatoes add sweetness.

Tips and variations

Tips

If the arugula has large leaves, you can tear them by hand before adding to the salad. Don’t let the salad sit too long after adding salt, as the vegetables will release water and become soggy. Add the salt just before serving.

Substitutions

You can use baby spinach or lamb's lettuce instead of arugula, but the taste will be milder. Cherry tomatoes can be replaced with regular tomatoes, diced. Spring onions are milder, but you can also use white onions.

Variations

If you want, you can also add some simple cheese, like feta or telemea, on top. For an extra texture, sometimes I add a few sunflower or pumpkin seeds. If you want it to be more filling, you can add cooked chickpeas or lentils.

Serving ideas

This salad goes well with steak, grilled fish, or even alongside an omelet. It’s good and simple, perfect for a quick lunch on warm days.

Frequently asked questions

Can I use another salad if I don’t have arugula?
Yes, you can use baby spinach, lamb's lettuce, or even green salad, but the taste will be milder.

Do I need to peel the cucumber?
No, the cucumber is used with the skin on, just make sure it’s well washed.

What kind of onion is best?
Spring onion is sweeter and milder, but you can use any type of onion, depending on what you have on hand.

Can the salad be prepared in advance?
Ideally not, as the vegetables will become soggy. You can prepare the ingredients in advance, but only mix them just before serving.

Can I add other vegetables?
Yes, but the basic recipe is simple. You can add thinly sliced bell pepper or avocado if you want.

Nutritional values

Approximately, for a medium serving:
Calories: ~70 kcal
Protein: 2 g
Carbohydrates: 8 g
Fats: 3 g

Values depend on how much olive oil you use and the size of the vegetables. The salad is low in calories and relies more on raw vegetables.

Storage and reheating

I do not recommend storing the mixed salad in the fridge, as the leaves and vegetables will quickly become soggy. If you want to make it ahead of time, keep all the chopped ingredients separate, without dressing, and mix them just before serving. It should not be reheated.

 Ingredients: 2-3 handfuls of arugula salad, 5-6 radishes, cucumber, 1 handful of cherry tomatoes, 1 small white or red onion, olive oil, lemon juice, salt/pepper

 Tags:  arugula salad