Arugula and Blackberry Salad August 27 2015, 0 Comments

Serves 4 to 6


  • 1 cup Cucina Antica Imported Extra Virgin Olive Oil
  • One head of fresh arugula
  • 6 oz. fresh blackberries
  • 1 cup whole wheat crackers
  • 1/4 cup Parmesan cheese, shredded or thinly sliced
  • 1 lime or lemon
  • Salt and pepper to taste 


Thoroughly rinse arugula and black berries. Chop arugula and add to a large bowl. Toss in blackberries. Slice lemon in half horizontally so that the surface of each half looks like a star. Drizzle salad with Cucina Antica Imported Extra Virgin Olive Oil. Toss gently. Squeeze lemon over salad to desired tartness, tossing periodically. Add salt and pepper to taste. Top with crumbled whole wheat crackers and Parmesan cheese. 

This light, fresh salad is an adventure of textures