Salami Salad

By lorik

Ingredients

• 4 cups baby arugula
• 1 fennel bulb, quartered, cored and thinly sliced
• 1 cup grape tomatoes, halved
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 2 ounces salami, thinly sliced
• Shredded Parmesan cheese, for topping

Preparation

Step 1

Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.

Top the salad with the salami and Parmesan.