Easiest Dinner Ever: Argula Salad with Salami Cigars

Oh, I know. There are exactly two people out there that are dying to hear my answers to all your (great! brilliant!) questions. One of those people birthed, me. So, for the other one of you interested in responses to questions about my curly locks and general childcare arrangements, do hang it. I’ve got guests arriving tonight, and a guest room full of sheets to clean. So, it’s gonna be a doozy of a week while I get my saavy hostessing on, but I promise I’m formulating the longest blog post ever, honed to your points of interest. You gonna make it, mama?

In the meantime, THREE INGREDIENT DINNA!!!

That “dinna” was for you, Susie.

Looking for the easiest recipe ever, ever, eva to serve to the people I love last week, I stumbled upon this absurd idea to make a meal with just three basic things. There’s a dressing, too, that calls for three more basic things, so I feel comfortable in calling this a three-ingredient dinner. If you split the ingredients up in three’s…that counts, right?

You literally wrap salty soppressata salami around fresh mozzarella, bake it for a third of a second, then toss those hot cigars on top of ye olde arugula. Well, ye freshe arugula. You know what I mean.

Eat this dinna with a knife. And a fork. And a glass of sparkling water. That’s how we ate it. And it was perfect.

THREE ingredients!!

(Small print: plus three. Plus kinda another three. But, who’s counting?)


Arugula Salad with Salami Cigars


12 slices soppressata
4 large balls of fresh mozzarella
8 cups arugula
1 garlic clove
1/4 cup olive oil
3 tablespoons white vinegar
1/2 tablespoon maple syrup (optional)
lots of salt & fresh-ground pepper


Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Slice mozzarella into 24 slivers of cheese. Place two slivers in the center of each piece of soppressata, then roll the sopressata around the cheese. Transfer to prepared baking sheet. Bake for 5 minutes.

In a blender, combine garlic, olive oil, vinegar, and maple syrup. Salt profusely (like, 3/4 teaspoon of salt is a good start). Toss arugula in vinaigrette.

Serve arugula topped with hot sopressata. Enjoy!