Recipe: Tomato and Arugula Salad with Parmigiano-Reggiano

A combination of sweet tomatoes and tangy arugula
Arugula, tomato and onion salad

Arugula is a peppery green source of vitamins, A, B and C. The sweetness of the tomatoes, a good balsamic vinegar and the nutty savoriness of the cheese is a perfect balance of flavors. This salad from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, is a delicious combination of sweet and zest.

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¾ pound ripe tomatoes
8 ounces arugula
Salt and freshly ground black pepper
1 large red onion, peeled and chopped
¼ cup extra virgin olive oil
3 tablespoons balsamic vinegar
3 ounces Parmigiano-Reggiano cheese


  1. Core the tomatoes and chop coarsely. Season with salt and pepper.
  2. Place the arugula in a large serving bowl and top with the tomatoes and onion.
  3. Drizzle with the olive oil and balsamic vinegar and season to taste with salt and pepper.
  4. Using a vegetable peeler, shave the cheese over the salad.
  5. Toss gently and serve right away.

Nutrition Information (per serving)

Makes 4 servings.

Calories: 180g
Total fat: 13g
Saturated fat: 4.5g
Trans fat: 0g
Cholesterol: 10mg
Sodium: 220mg
Total Carbohydrate: 10g
Fiber: 2g
Sugars: 6g
Protein: 7g

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Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)

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