Arugula and Persimmon Salad with Shaved Manchego Cheese

Using the best olive oil you can find is the trick to this quick salad. It's also best to use persimmons that are slightly under ripe, they are less sweet and they'll hold their shape when sliced thin. Any variety of persimmons will work with this.

Slideshow: Arugula Recipes
  • Servings: 2

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 5 cups arugula, packed
  • 1 to 2 persimmons, thinly sliced
  • 3 ounces Manchego cheese, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Flaky sea salt

How to make this recipe

  1. In a large serving bowl, toss the arugula, sliced persimmons and Manchego cheese with the olive oil. Season generously with flaky sea salt and serve immediately.

Contributed By Photo © Sarah Bolla Published July 2014

483664 recipes/arugula-and-persimmon-salad-shaved-manchego-cheese 2014-02-26T21:13:44+00:00 Sarah Bolla winter|christmas|thanksgiving|valentines-day|mediterranean|appetizers-starters|salads|2|basic-easy|fast|gluten-free|healthy|no-cook|vegetarian|web-exclusive|weeknight-dinner|lunch july-2014 recipes,arugula-and-persimmon-salad-shaved-manchego-cheese 483664

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5