Recipe for: Grilled salad with arugula and cherry tomatoes - photo 1
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Recipe for: Grilled salad with arugula and cherry tomatoes

Salads Regional Cuisine of Poland 20 min Easy 7 wyświetleń ~15.91 PLN * - (0)
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Description

A modern, light salad that combines the roasting aroma of grilled cherry tomatoes and (optionally) asparagus with the peppery freshness of arugula and creamy goat cheese. The dish has a distinct contrast of temperatures and textures: hot, slightly caramelized vegetables, cool arugula, and soft cheese. Perfect as an appetizer for a spring gathering or a light lunch. Serve with crispy bread and a glass of chilled white wine or light beer. It presents beautifully on a large, flat plate — the intense green of the arugula, the golden tomatoes, and the white cheese rounds create a modern, striking dish.

Ingredients Used

Ingredients (11)

Servings:
2
  • Arugula 100 g
  • Cherry tomato 250 g
  • Ser kozi 100 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 15 ml
  • Mustard 10 g
  • Honey 10 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Asparagus 100 g
💰 Szacowany koszt dania: ~15.91 PLN (7.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the arugula under cold water, shake it, and then dry it in a salad spinner or gently with a paper towel (it's important that the leaves are dry — the dressing emulsifies better). Trim the tough ends of the asparagus (if using) by bending them — the stalks will break at the right spot. Wash the cherry tomatoes and dry them.

Ingredients: Arugula, asparagus, cherry tomato
Use a colander, bowl, and salad spinner or clean paper towels. Dry leaves prevent 'diluting' the dressing. For asparagus, use a sharp knife to trim the ends if the stalks are thicker.

Dressing

2

In a small bowl or jar, combine canola oil, balsamic vinegar, mustard, and honey. Add salt and pepper. Whisk vigorously with a fork for about 30 seconds or shake the jar for 20 seconds until the dressing becomes slightly emulsified (the oil and vinegar will combine into a uniform, slightly thickened mixture).

Ingredients: Rapeseed oil, Balsamic vinegar, Mustard, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid — the jar is the simplest method for beginners. If the dressing separates, stir vigorously again before serving.

Grilling

3

Preheat a grill pan or outdoor grill to medium-high heat (it should be well heated — a paper towel coated with oil should sizzle upon contact). Cut the goat cheese into slices about 1 cm thick. Drizzle the cherry tomatoes with a bit of rapeseed oil. If using asparagus, drizzle with oil and lightly salt. Place the tomatoes and asparagus on the heated grill with space between them so they do not touch too much.

Ingredients: cherry tomato, asparagus, Rapeseed oil
The best is a grill pan sized 24–28 cm; use tongs or tweezers for flipping. Do not overcrowd the pan — if it's too tight, the vegetables will steam instead of grill.
4

Grill the cherry tomatoes for 2–4 minutes, turning every 30–60 seconds, until the skin starts to crack and dark, thread-like grill marks appear. Grill the asparagus for 4–6 minutes, turning every 1–2 minutes — they should be firm but tender (test with a fork: they should pierce easily but not fall apart). Finally, quickly sauté the goat cheese rounds for 30–60 seconds on each side on a lightly greased surface, until they turn golden and warm up slightly.

Ingredients: cherry tomato, asparagus, Ser kozi, Rapeseed oil
Use tongs for flipping. Goat cheese tends to soften — you can chill the rounds for 10–15 minutes before frying to help them hold their shape better. Do not overcook the cheese — it should be warm and creamy in the center.

Assembly

5

In a large bowl, place the arugula and add about half of the prepared dressing. Gently mix with your hands or tongs for 10–15 seconds, so the leaves are lightly coated (don’t overmix — the arugula should maintain its shape). Transfer the arugula to a large, flat plate. Arrange the grilled cherry tomatoes and asparagus on top of the arugula, and place the warm slices of goat cheese on top. Drizzle with the remaining dressing and sprinkle with toasted walnuts (if using).

Ingredients: Arugula, cherry tomato, asparagus, Ser kozi, Balsamic vinegar
Use a large, flat plate with a diameter of 26–30 cm so the ingredients can spread out comfortably. Wooden tongs or your hands are best for mixing arugula — gently, without crushing the leaves.

Finishing

6

Finally, season the plate with an extra pinch of freshly ground pepper and possibly a bit of salt if the cheese isn't salty enough. Serve immediately — the salad tastes best when the cheese is still slightly warm and the arugula is fresh and crunchy.

Ingredients: Black pepper, Salt
Serve immediately after preparation — after some time, the arugula may wilt from the dressing and the warmth of the cheese.

Optional additions

7

If you want to enhance the salad: add thin slices of fresh apple for a contrast of sweetness, or drizzle a bit of honey over the cheese for an extra flavor boost. You can also use maple syrup instead of honey for a vegan version.

Ingredients: Honey
Additional ingredients are optional — add in small amounts so as not to overpower the basic flavors.

Fun Fact

💡

Arugula (also known as Italian rocket) was cultivated in ancient Rome as a spice plant and aphrodisiac; in modern cuisine, it adds a refreshing spiciness to many salads.

Best for

wiosenne spotkanie lekki obiad przystawka na przyjęcie

Tips

🍽️ Serving

Serve on a large, flat plate. To maintain a contrast in temperature, arrange the arugula as a base, followed by the warm cherry tomatoes and cheese. A lightly acidic white wine, sourdough bread, or a crispy baguette pairs well with the salad.

🥡 Storage

The salad tastes best fresh. Store the arugula and grilled ingredients separately in the fridge for up to 24 hours (in an airtight container). The dressing can be stored in the fridge for up to 5 days in a jar. After cooling, the cheese will lose some creaminess — briefly heat it in a pan before serving.

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