Arugula salad with mozzarella

Refreshing arugula salad with mozzarella and sumac

Total time: 20 minutes
Servings: 4

In a world of flavors, arugula salad with mozzarella is a true feast for the senses. This simple yet aromatic recipe will transport you on the wings of fresh arugula and creamy cheese, with a splash of acidity from balsamic vinegar and a hint of exoticism from sumac. Whether served as an appetizer, a side dish, or a light main course, this salad will bring a smile to anyone's face.

Sumac – a magical ingredient

To better understand this recipe, it’s important to pause a bit on the special ingredient called sumac. This plant, with origins in the Middle East, Africa, and North America, appears in the form of shrubs or trees that can reach heights of up to 10 meters. Its flowers can be green, cream, or red, but what we are really interested in are the dark red fruits that are ground to obtain the aromatic powder used in cooking.

Sumac has a tangy taste, similar to lemon, and is a popular ingredient in Arabic cuisines, adding an extra flavor to salads and meat dishes. Adding it to the arugula salad will not only enhance the flavors but also bring a touch of sophistication.

Necessary ingredients:

- 1 bunch of fresh arugula (approximately 100 g)
- 150 g mozzarella cheese (preferably fresh)
- 150 g cherry tomatoes
- 1/2 small red cabbage
- 1 small can of cooked corn (approximately 150 g)
- 1 small red onion
- 3-4 tablespoons of extra virgin olive oil
- 2-3 tablespoons of balsamic vinegar
- Salt, to taste
- 2 teaspoons of sumac

Preparing the salad:

1. Preparing the ingredients: Start by washing the arugula well under cold running water, then let it drain. Arugula is a delicate green, so don’t leave it in water too long, or it will soak up and lose its crunch.

2. Chopping the vegetables: Cut the cherry tomatoes in half, and you can shred the red cabbage or cut it finely into thin strips. The red onion is sliced into thin rounds to release its aroma and add a vibrant color to the salad.

3. Assembling the salad: In a large bowl, place the arugula, cherry tomatoes, corn, red onion, and red cabbage. Mix gently to avoid crushing the ingredients, but enough to combine the flavors.

4. Preparing the vinaigrette: In a small bowl, mix the olive oil, balsamic vinegar, salt, and sumac. This vinaigrette will add a special flavor to the salad. You can adjust the proportions according to your preferences – a bit more vinegar if you like a tangier taste or more oil for a richer aroma.

5. Finalizing the salad: Pour the vinaigrette over the salad and mix gently. Make sure all the ingredients are well coated with the dressing. Sprinkle the remaining sumac on top for an extra burst of flavor and color.

6. Serving: The arugula salad with mozzarella is served immediately to enjoy the freshness of the ingredients. It is perfect as an appetizer before a hearty meal or as a main dish on a hot summer day. You can also add some croutons for an extra crunchy texture.

Practical tips:

- Vegan option: If you want to turn this salad into a vegan option, you can replace the mozzarella cheese with tofu or nut-based vegan cheese.
- Ingredient variations: You can also add other vegetables, such as grated carrots or cucumbers, or even some olives for a Mediterranean flavor.
- Keeping freshness: If you want to prepare the salad a few hours before serving, keep the vinaigrette separate and add it just before serving, to maintain the arugula's crunchiness.

Nutritional benefits:

This salad is packed with nutrients, thanks to arugula, which is rich in vitamins A and C, iron, and calcium. Cherry tomatoes bring antioxidants, especially lycopene, which has proven benefits for heart health. Mozzarella adds protein and calcium, while extra virgin olive oil is an excellent source of healthy fats.

Calories:

A serving of arugula salad with mozzarella has approximately 200-250 calories, depending on the exact amounts of oil and cheese used. It is an excellent option for a light lunch or a healthy dinner.

Ideal combinations:

This salad pairs perfectly with a glass of dry white wine or a refreshing gin and tonic cocktail. You can also serve it with fresh focaccia or bruschetta for a more complete meal.

Frequently asked questions:

1. Can I use other types of cheese? Of course! You can try feta or goat cheese for a different flavor.
2. How can I store the salad? If you have leftover salad, you can store it in the fridge in an airtight container, but it is recommended to consume it the same day to enjoy its freshness.
3. Is the salad suitable for a diet? Yes, due to the healthy ingredients and low-calorie content, it is ideal for a balanced diet.

In conclusion, the arugula salad with mozzarella and sumac is not just a delicious dish but also an opportunity to explore new flavors and ingredients. Whether you prepare it for yourself or for guests, you will bring a touch of refinement and freshness to your table. So put on your chef's gloves and enjoy the creative process of cooking! Enjoy your meal!

Cherry tomatoes are cut in half. Red cabbage is grated. Red onion is sliced into rings. In a bowl, arugula, tomatoes, corn kernels, onion, and mozzarella cheese are placed, and a vinaigrette made from olive oil, balsamic vinegar, and salt is poured over. It is sprinkled with sumac. Enjoy your meal!

 Ingredients: 1 bunch of arugula, 150 g mozzarella cheese, 150 g cherry tomatoes, 1/2 small red cabbage, 1 small can of cooked corn kernels, 1 small red onion, olive oil, balsamic vinegar, salt to taste, 2 teaspoons sumac.

 Tags:  arugula salad