Salami Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 to 4 servings
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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


  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.
  2. Top the salad with the salami and Parmesan.