Chicken salad, while delicious, can only last so long before it begins to spoil and get gross. If you made more chicken salad than you can eat in a meal—and want to enjoy it for a couple of days or more—you need to know how to store it and when to eat it.
Arugula, which some folks call “rocket” or “rucola,” is one of my all-time favorite salad greens. It’s super healthy and has an unforgettable tart, bitter, and peppery flavor that pairs well with sweet veggies like tomatoes, onions, and corn—and just as well with salty Italian cheeses like Parmigiano-Reggiano or Pecorino Romano.
This week, I’m all about making simple and delicious salads with veggies I have in my fridge. Yesterday, I wrote about my best onion and tomato recipe. Today, I’m going to share my easy and healthy arugula salad recipe.
If I’ve got you hungry and curious, keep on reading.
There are few salads as simple and as delicious as an onion tomato salad. The acidity of the tomatoes and the sweetness of the onions are like a marriage in heaven—especially when you garnish them with a herb or two and top them with pitted olives.
If the idea of an onion tomato salad piqued your appetite and curiosity, keep on reading. This is truly one of my best salad recipes.
It’s no wonder people from Mediterranean countries live longer. Just look at the food they eat! When your food is that natural, aromatic, colorful, and tasty, your body is going to reward you in the long term for eating it. The classic Mediterranean menu comes in multiple courses. Usually, that’s salad, sides, main course, and desert.
Salads play an important role in Mediterranean cuisine. The nations living close to the Mediterranean sea — like Spaniards, Italians, and Greeks — grow a variety of vegetables and fruits. They’re also known for the highest quality olive oil and vinegar in the world.