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Peppery arugula with aged kefalotyri and lemon olive oil. The Athenian bistro salad — simple and precise.
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ingredients
🥬 PRODUCE
•
4 cups wild arugula
•
1 cup cherry tomatoes, halved
•
½ small red onion, paper-thin
🧀 DAIRY
•
80g kefalotyri, shaved thin with a vegetable peeler
•
🫙 DRESSING
•
3 tbsp extra-virgin olive oil
•
Juice of 1 lemon
•
1 tsp honey
•
Salt
•
Black pepper
Athens
Arugula & Kefalotyri Salad
Peppery arugula with shaved kefalotyri and walnuts.
Peppery arugula with aged kefalotyri and lemon olive oil. The Athenian bistro salad — simple and precise.
Ingredients
🥬 PRODUCE
— 4 cups wild arugula
— 1 cup cherry tomatoes, halved
— ½ small red onion, paper-thin
🧀 DAIRY
— 80g kefalotyri, shaved thin with a vegetable peeler
🫙 DRESSING
— 3 tbsp extra-virgin olive oil
— Juice of 1 lemon
— 1 tsp honey
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Wash and dry arugula.
— Halve cherry tomatoes.
— Slice red onion paper-thin.
— Shave kefalotyri with a vegetable peeler.
— Whisk dressing.
Method
STEP 1 — ASSEMBLE
— Arrange arugula on a wide plate.
— Scatter tomatoes and red onion.
— Lay kefalotyri shavings over the top.
STEP 2 — DRESS & SERVE
— Drizzle dressing over everything.
— Crack black pepper generously.
— Serve immediately.
👉 Arugula wilts quickly once dressed. Dress and serve.
Chef's Note: Kefalotyri shaved thin with a peeler creates delicate curls that are visually elegant and melt on the tongue. Don't grate it.