Rucola-Tomaten-Dip (arugula and tomato dip)
Units
Temperature
Servings
Ingredients
Dip
- 150 g tomato, finely diced rounded
- 3 g fine salt, for salting the tomato rounded
- 40 g fresh arugula rounded
- 250 g quark or thick yoghurt rounded
- 20 ml olive oil rounded
- 1 garlic clove, grated rounded
- to taste fine salt rounded
Method
Method
- Toss the diced tomato with the salt and let sit in a sieve for 10 minutes, then drain off the released liquid.
- Roughly chop the arugula.
- Combine the quark, olive oil and garlic in a bowl. Fold in the drained tomato and chopped arugula, or pulse everything briefly in a food processor for about 10 seconds if you want a slightly finer texture, leaving visible flecks.
- Season with salt to taste.
Notes
- Salt and drain the tomato before mixing. Fresh tomato releases a surprising amount of water as it sits; salting draws it out in advance so the dip stays thick rather than turning watery within the hour.
- Don’t over-process the dip. A few seconds of pulsing keeps visible green and red flecks; blending fully turns it into a uniform, slightly muddy pink that loses the fresh contrast.
- Add the garlic just before serving if you can wait, or let the dip rest 10 minutes so the raw edge mellows.
- It keeps for 2 days in the fridge, though it’s best eaten within a few hours since the arugula wilts slightly over time.
Ingredient substitutions
- Quark can be swapped for full-fat plain yoghurt.
- Arugula can be baby spinach for a milder, less peppery version.
- A pinch of chili flakes or a little lemon zest brightens the dip further.