Persimmon, Cheese and Arugula Salad
Fruity, with mozzarella, perfect for dessert or a quick bite in 20 minutes! This persimmon, cheese and arugula salad has a wonderful combination of honey-oil dressing and lots of greens. Fresh, fast, healthy and so tasty that it’s hard to stop eating!
Updated : 25 November, 2025
Easy
About 20 min.
Ingredients
300 grams
Persimmon
100 grams
Mozzarella
50 grams
Arugula
0.5
Pomegranate
Sauce
50 milliliters
Olive oil
2 tablespoon
Honey
1 tablespoon
Lemon juice
15 grams
Herb mix
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the pomegranate seeds in advance. This is a basic recipe that you can easily adjust: add nuts, berries like blueberries or raspberries, or sprinkle with sesame seeds before serving.
Step 2
Remove mozzarella from the brine and pat it dry. If it comes as one large ball, slice it thinly. You can replace mozzarella with any cheese you prefer: firm cheese, soft spreadable cheese or feta. Arugula and mozzarella are a classic combination, which is why this cheese works especially well.
Step 3
Wash and dry the persimmons. Slice them and remove any seeds. Peel the fruit if the skin is tough. Choose persimmons that are sweet but not astringent, and firm enough to hold shape.
Step 4
Wash and dry the arugula. You may replace it with other greens or a ready mix of salad leaves.
Step 5
Prepare the dressing ingredients. Olive oil (extra virgin) works great, but any vegetable oil will do. Use dried Italian or Provençal herbs.
Step 6
In a small bowl mix together olive oil, lemon juice, liquid honey, herbs, salt and pepper until smooth.
Step 7
Place arugula and persimmon slices on a plate. Add mozzarella balls. Sprinkle with pomegranate seeds. Drizzle with the dressing and serve immediately. Enjoy!
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