I love having a go-to salad. A salad that goes with pretty much everything, easy to put together, and I usually have all of the ingredients on hand. I go through phases of my go-to salad based on the season, in the winter it is a salad with pepperoncini, pancetta, and romaine. In the spring, it has feta, blueberries, strawberries, almonds, and spinach. My fall salad is this one. And this is my summer salad. It is delicious and light. It goes perfectly with grilled meats and it takes very little effort. I am all about that in the summer time, Ethan grills the meat and vegetables and I throw together this salad. By the way, here is a super-easy way to cut grape or cherry tomatoes. My mind was blown the first time I saw this.
This is enough for a side salad for 2 people, feel free to double the recipe, as needed. You can toss a little parmigiano reggiano for an extra kick, if you feel like it!
Ingredients: 1/4 cup of Lemon Vinaigrette, recipe below 2 cups of Arugula 1 tablespoon of Sunflower Seeds 8 Grape/Cherry Tomatoes, sliced in half For the Vinaigrette: Juice of 1 Lemon 1/4 cup of Olive Oil 1/4 teaspoon of Salt 1/8 teaspoon of Pepper
Whisk together the lemon, olive oil, salt, and pepper. Set aside.
Place the arugula in a bowl; drizzle 1/4 cup of the vinaigrette over the arugula. Toss to coat the arugula and sprinkle with sunflower seeds and tomatoes.
The Barbee Housewife
Source: Barbee Housewife Original Recipe, vinaigrette adapted from Ina Garten