This vegan Italian Arugula Salad Recipe is one I learned to make in Italy on a trip last year. And I have been making it every week ever since.
I love it, because it’s very aromatic and has strong flavors all around. The arugula has a very fresh and characteristic taste, meanwhile the olives are really salty, and that’s highly appreciated in our home.
I always squirt like a quarter of a lemon on any salad or side dish I eat (for extra flavors and Vitamin C), but this salad straight up requires it. Basil and lemon, yummmm.
Italian Arugula Salad Recipe (vegan)
But let’s talk about artichokes for a second. Artichokes have a special place in my heart. It’s just that I can eat a whole cane of artichoke hearts in one sitting. No regrets. It has the perfect texture, crunchiness and taste. Like it was made just for me.
Sometimes I freak out my boyfrined, when I put it on the grocery list for the 3rd time that week. Oh, well. He sometimes says that I really I just put other veggies to my artichokes so other people don’t think I’m crazy.
Little do they know, I am crazy. Crazy for artichokes, that is.
Regarding the olive oil, I prefer not to use it. We try to eat a relatively oil-free diet, minimizing our consumption to max. 1 tablespoon a day (for two people), but I know that Italian dishes are just not the same without it.
If you buy canned artichokes they are usually sitting in an oily liquid, so feel free to not rinse them, just use that as sort of a dressing.
Works for me like a charm.
Italian Arugula Salad
Ingredients
- 2 cups arugula
- 1,5 cups cherry tomatoes chopped
- 1/2 cup artichokes chopped
- 2 tbsp black olives
- 2 tbsp green olives
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- 2 tsp basil dried
- 1 tsp oregano dried
- 1 tsp lemon juice
- 1/3 tsp black pepper
- 1/3 tsp salt
Instructions
- Add all ingredients to a bowl.
- Mix well, but carefully.
- Serve immediately.
What is that 1 ingredient that you are totally obsessed with and can’t get bored of? Let me know in the comments! 🙂