Roast beef salad

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the salad. I was making a salad from leftover roast beef*, which I cooked the day before. You can also use ready-made store roast beef.

2. Step 2:

   

   Wash tomatoes, dry and cut into slices. Tomatoes for this salad need strong, dense, so that they do not disintegrate during mixing, but also not green. Tomatoes on a branch or plum-shaped are great.

3. Step 3:

   

   Cut the roast beef into small identical pieces or strips.

5. Step 4:

   

   Wash the arugula and let it dry. Tear the large leaves with your hands, leave the small ones like this. In addition to arugula, you can take any other greens to taste - dill, parsley and basil.

6. Step 5:

   

   Put roast beef, tomatoes and arugula in a salad bowl. Drizzle the salad with olive oil and lemon juice. Add salt and pepper to taste and mix gently, trying not to overwhelm the tomatoes. Pepper and salt the salad should be carefully, since usually roast beef is already quite saturated with spices along the outer edge. Therefore, first try what kind of meat tastes like and, based on this, add your spices.

7. Step 6:

   

   Put the salad on a platter and serve it to the table. If desired, you can serve the salad in a warm form. If you cook roast beef yourself, you can immediately cut off as much of the finished still warm piece as you need for the salad. If you want to make a warm salad from yesterday's roast beef, you can just cut the meat into pieces and heat it up a little in a frying pan or in the microwave. Bon appetit!