Cacio e Pepe
In Italy salad is typically served after the main course as a refreshing way to round out the meal. In North America salad is served as an appetizer or first course. This salad is made using simple ingredients.
Arugula, Chickpea and Bocconcini Salad
We’ve put together one of our favourite quick salads to be enjoyed for lunch or a light dinner sourcing ingredients found in the store.
Fresh bocconcini can be purchased in bulk from our deli. Find crisp, peppery arugula over by our pizza cooler. Scarpone’s EDTA free chickpeas are where our canned goods are kept, red onion and fresh tomatoes in our produce section.
Arugula, Chickpea and Bocconcini Salad Ingredients
Arugula, Chickpea and Bocconcini Salad
- 4 cups arugula
- 1/2 cup chickpeas, drained
- 1/2 cup cherry tomatoes, halved
- 1 x 8oz container or 1/2 cup bocconcini balls drained and halved
- 1/2 red onion, sliced thin
Dressing
- 1/4 cup extra virgin olive oil
- 1 tbsp white balsamic vinegar
- sea salt
- cracked black pepper
Make the dressing
Whisk together extra virgin olive oil, white balsamic vinegar, a pinch of sea salt and cracked black pepper. Set aside.
For the salad
Combine arugula, chickpeas, tomatoes, bocconcini and red onion in a bowl. Add 1/2 the dressing; toss to coat and serve.
Makings 4 Servings
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