Smoked Salmon & Rucola Salad

This is one of those salads I come back to again and again—simple, fresh, and ready in just a few minutes. Peppery rucola, sweet cherry tomatoes, and soft slices of red onion come together beautifully with smoked salmon. A quick lemon and olive oil dressing ties it all together.

It’s perfect for lunch for two, or a light dinner if you’re in the mood for something easy but still satisfying.

Smoked salmon and rucola salad with cherry tomatoes, thin red-onion slices, and a lemon-olive oil drizzle

Ingredients

(makes two lunch bowls)

• Rucola, 85 g

• Smoked salmon pieces, 200 g

• Cherry tomatoes, 140 g (about 20)

• Red onion, 1 small

• Extra-virgin olive oil, 3–4 Tbsp

• Juice of ½ lemon

• Salt & pepper to taste

How to make it

1. Spread the rucola on a plate or in a wide bowl

2. Halve the cherry tomatoes and scatter them on top

3. Slice the red onion very thin. If you want it milder, soak it in cold water for five minutes, then drain and add

4. Place the smoked salmon on top in small pieces

5. In a small jar, shake together the olive oil, lemon juice, salt and pepper

6. Pour the dressing over the salad just before serving. Taste and adjust salt or lemon if needed

If you have leftovers, keep them in an airtight container in the fridge. It’s best eaten fresh, but you can store it for up to one day—just keep the dressing separate if possible.