Italian Arugula Parmesan Salad with Sun-Dried Tomatoes
This hearty Italian Arugula Parmesan Salad with Sun-Dried Tomatoes is all about the mix of tastes and texture. The tanginess of the balsamic vinegar, arugula and parmesan cheese is balanced by the buttery consistency of the sun-dried tomatoes.
Wash arugula and spin dry using a salad spinner. Finely chop the sun-dried tomatoes, and shave the Parmesan using a vegetable peeler.
Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
Arrange arugula, sun-dried tomatoes, and shaved Parmesan in a large bowl. Drizzle with the dressing and toss well. Serve immediately! → I love to drizzle some balsamic crema on top!
Notes
Make-Ahead: If you want to make this salad ahead of time, store the salad and the dressing individually in an airtight container in the fridge. Toss right before serving.
Make it vegan: Omit parmesan cheese or substitute with a vegan cheese alternative.