Ingredients with Measurements:
- 2 cups cherry tomatoes
- 1/2 cup Parrano cheese, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups arugula
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Spread the cherry tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.
3. Roast the tomatoes in the oven for 15-20 minutes, or until they are slightly browned and softened.
4. In a mixing bowl, combine the roasted tomatoes, Parrano cheese, and arugula.
5. Toss the salad gently until all ingredients are evenly distributed.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 140
Fat: 11g
Carbohydrates: 5g
Protein: 6g
Sodium: 380mg
Sugar: 3g
Substitutions for ingredients:
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Parrano cheese can be substituted with Gouda or Asiago cheese.
- Arugula can be substituted with baby spinach or mixed greens.
Variations:
- Add sliced red onion or chopped fresh herbs like basil or parsley for extra flavor.
- Top the salad with toasted pine nuts or croutons for added crunch.
Tips and tricks:
- Make sure to toss the salad gently to avoid crushing the tomatoes and cheese.
- Use a good quality olive oil for maximum flavor.
- Serve the salad at room temperature for the best taste.
Storage instructions:
This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the salad on a large platter or in individual bowls for a beautiful presentation.
Garnishes:
Garnish the salad with fresh herbs like basil or parsley.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or garlic bread.
Troubleshooting advice:
If the tomatoes are not roasting evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to wash the tomatoes and arugula thoroughly before using.
Food history:
Parrano cheese is a Dutch cheese that is similar to Gouda. It is known for its nutty flavor and creamy texture.
Flavor profiles:
This salad is sweet and tangy from the roasted tomatoes, salty from the Parrano cheese, and slightly bitter from the arugula.
Serving suggestions:
Serve this salad as a side dish or as a light lunch.
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