Antipasto arugula salad

45 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
Rucola salat


  • 1 red onion
  • 1 hot pepper
  • 1 zucchini
  • 1 eggplant
  • 250 g arugula
  • 200 g Lustenberger 1862 fruity & tangy
  • Olive oil
  • White balsamic vinegar
  • Salt, pepper


  1. Cut the onion, hot pepper, zucchini and eggplant into small pieces and place in a gratin dish. Add 2-3 tablespoons of olive oil, salt, stir and cook in a 180-degree Celsius oven for 20-30 minutes. Stir from time to time.
  2. In the meantime, wash the arugula and cut the Lustenberger 1862 into elongated strips.
  3. Allow the vegetables to cool somewhat after baking and add them to the salad.
  4. Garnish with oil, vinegar, salt, pepper and cheese strips - and you're done!

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