Arugula Salad with Lemon, Pecorino, and Onion


Delicious, easy, and fast! Pecorino cheese has a nuttier, softer, and slightly salty flavor compared to Parmesan, but either will work.  Barb L.

Serves: 4


6 large handfuls of arugula

About ¼ cup thinly sliced sweet or red onion, your choice

2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

2 tsp Flying Olive Sicilian Lemon Balsamic Vinegar

Salt and freshly ground black pepper, to taste

A wedge (about 4 ozs) Pecorino or Parmesan Cheese, shave (with a veggie peeler) a few long slivers per salad

Croutons, if desired


In a large bowl combine the arugula and onions (as much or as little as you like). In a separate bowl, whisk together the Flying Olive Eureka Lemon Extra Virgin Olive Oil,Flying Olive Sicilian Lemon Balsamic Vinegar, salt and pepper. Check seasonings. Pour the dressing over the arugula and onion mixture and toss gently. Let sit for a few minutes to absorb the flavors.

Divided the salad onto 4 plates. Top with the shaved pecorino and, if desired, croutons. Serve.


Submitted by Chuck and Barb L.