Serves: 4
Total Calories: 354
1 Trim the tough stems of the arugula and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces.
2 Arrange the tomatoes on a platter. Top with the arugula and onion rings. Drizzle with olive oil and sprinkle with salt and pepper to taste.
3 Sprinkle the ricotta salata over the salad. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomato, Arugula, and Ricotta Salata Salad recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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