Roast beef salad

3 servings
20 min

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

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

Cut the roast beef into small, identical pieces or strips.

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

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

Place the salad on a dish and serve. If you wish, you can serve the salad in a warm form. If you cook roast beef yourself, you can immediately cut off as much from the finished still warm piece as you need for a salad. If you want to make a warm salad from yesterday's roast beef, you can simply cut the meat into pieces and heat a little in a pan or microwave. Enjoy your meal!