Vegetarian keto cherry tomatoes, arugula & parmesan salad

I absolutely love the spicy kick of baby arugula leaves! As such, I use it very often for salads, simply by combining various ingredients that I find in my fridge. In this variation, arugula is combined with cherry tomatoes, parmesan & olive oil and end up in a flavorful & refreshing salad!

Vegetarian keto cherry tomatoes, arugula & parmesan salad
5 min
0 min

Nutrition facts

Energy: 172 kcal
Protein: 4.4 gr
Fat: 15.8 gr
Net carbs: 2.8 gr


150 gr cherry tomatoes

80 gr arugula

2 tbsp(s) olive oil (27 gr)

salt (to taste)


3 tbsp(s) shredded parmesan - regular or vegetarian (15 gr)


  1. Cut the cherry tomatoes in half and place them in a salad bowl
    • Note: 1/2 cup of cherry tomatoes = about 75gr / 2.6oz
  2. Place 2 cups per serving of arugula leaves - preferably baby arugula leaves- in the salad bowl too
    • Note: 1 cup of arugula leaves = about 20gr / 0.7oz
  3. Drizzle a bit of olive oil, season with salt (to taste) and mix
  4. Garnish with parmesan flakes - use a potato peeler to prepare the flakes


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