A light, elegant salad of fresh arugula and cherry tomatoes with Parmesan and pomegranate molasses dressing. The arugula’s mild bitterness balances the salty cheese and tart pomegranate, making this a refined side for grilled dishes.
Wash and thoroughly dry the arugula. Halve the cherry tomatoes and arrange them with the arugula on a large serving platter.
Shake the olive oil, pomegranate molasses, lemon juice, and salt together in a jar until emulsified.
Drizzle with the dressing shortly before serving, scatter the Parmesan shavings over the top, and serve immediately. Caution: Do not dress the arugula early; it wilts quickly.
Important: Toss the arugula with the dressing shortly before serving; the delicate leaves wilt and bruise quickly once dressed. For a more pronounced texture, shave the Parmesan with a knife instead of finely grating it. Contains milk (Parmesan). Check packaged ingredients for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
