Salad with trout, arugula and cheese

Ingredients:

• Mixed green salads
• Red onion
• Cherry tomatoes
• Feta cheese or feta cheese
• Lightly salted trout (or fresh - to taste)
• Sun-dried tomatoes in olive oil
• Olive oil, balsamic vinegar, salt, pepper

Preparation:

1. Wash, dry and tear green salad leaves (iceberg, romaine, frisee, preferably arugula) by hand, mix in a salad bowl.
2. Cut the red onion into thin half rings, place in a separate bowl, pour in wine (apple) vinegar and leave for 5 minutes.
3. Add halved cherry tomatoes, chopped sun-dried tomatoes, and cubes of feta cheese (you can use already diced feta) to the salad.
4. Remove the onion from the vinegar, pat dry with a paper towel and place in a salad bowl.
5. Cut lightly salted trout (or fresh) into small slices and arrange them beautifully in a salad bowl.
6. For the dressing, in a separate bowl, combine extra virgin olive oil, balsamic vinegar, freshly ground black pepper, chili pepper and salt to taste.