Why You’ll Love Arugula Salad Recipe
I love how quickly this salad comes together. With only a handful of ingredients and no cooking required, I can have it ready in about 5 minutes.
I also like how versatile it is. I can serve it alongside pasta, grilled meats, sandwiches, roasted vegetables, or a simple soup without worrying about the flavors competing.
The homemade vinaigrette is another reason I come back to this recipe. I whisk together apple cider vinegar, olive oil, lemon juice, and black pepper for a dressing that tastes fresh and sharp without feeling heavy.
I especially enjoy the contrast between the peppery arugula and the salty parmesan. Fresh parmesan shavings give the salad just enough richness while keeping the overall dish light.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the dressing
- ▢¼ cup apple cider vinegar
- ▢¼ cup extra virgin olive oil
- ▢2 tablespoons lemon juice freshly squeezed or store bought
- ▢black pepper fresh cracked
For the salad
- ▢5-6 cups arugula (One 5 ounce package)
- ▢½ cup parmesan fresh shavings
Directions
DirectionsLemon Vinaigrette
- I combine the apple cider vinegar, olive oil, and lemon juice in a small bowl and whisk until blended.
- I can also add the ingredients to a jar, seal it tightly, and shake until the dressing is combined.
- I add freshly cracked black pepper to taste.
Arugula Salad
- I wash the arugula thoroughly and spin it dry.
- I transfer the arugula to a medium mixing bowl.
- I pour the vinaigrette over the arugula and toss gently until the leaves are lightly coated.
- I top the salad with fresh parmesan shavings.
- I serve the salad immediately while the arugula is crisp and fresh.
Servings and Timing
This recipe makes 8 servings, so I find it especially useful as an easy side salad for family meals, dinner parties, or holiday gatherings.
I need only about 5 minutes of prep time, and there is no cooking required. The total time is 5 minutes from start to finish.
- Servings: 8
- Prep Time: 5 minutes
- Total Time: 5 minutes
Variations
I sometimes use additional lemon juice when I want the dressing to have an even brighter citrus flavor.
When I want a little more texture, I add toasted pine nuts, walnuts, almonds, or pecans. I like the crunch they bring against the tender arugula leaves.
For a sweeter contrast, I add sliced pears, apples, strawberries, or dried cranberries. I find that fruit works especially well with the peppery arugula and salty parmesan.
I can also add thinly sliced red onion, cherry tomatoes, cucumber, or avocado when I want to turn the simple salad into something a little more substantial.
When I want extra protein, I add grilled chicken, shrimp, salmon, chickpeas, or a sliced hard-boiled egg.
I can also swap the parmesan for another firm, savory cheese when I want a slightly different flavor.
Storage/Reheating
I think this salad tastes best immediately after I toss it with the vinaigrette because arugula begins to wilt once it is dressed.
If I need to prepare ahead, I wash and dry the arugula and store it separately in an airtight container in the refrigerator. I keep the vinaigrette in a sealed jar and add it just before serving.
I can refrigerate leftover vinaigrette for several days. Before using it again, I shake or whisk it well because the oil and vinegar naturally separate as they sit.
I do not reheat this salad because it is meant to be served fresh and cool. If I have leftover dressed salad, I keep it refrigerated and eat it as soon as possible, though the leaves will soften over time.
FAQs
Can I make Arugula Salad ahead of time?
I can prepare the components ahead, but I prefer not to toss the salad until shortly before serving. I keep the washed arugula, parmesan, and vinaigrette separate so the leaves stay crisp.
Can I use extra lemon juice in the dressing?
Yes. I can add a little more lemon juice when I want a brighter and more citrus-forward vinaigrette. I adjust it gradually so the dressing remains balanced.
Does arugula need to be washed?
Yes. I wash the arugula before using it and spin or pat it completely dry. Removing excess water helps the vinaigrette cling to the leaves instead of becoming diluted.
Can I use bottled lemon juice?
Yes. I can use either freshly squeezed lemon juice or store-bought lemon juice as listed in the recipe. I usually prefer fresh lemon juice when I have it because I like its bright flavor.
What does arugula taste like?
I find arugula naturally peppery, slightly bitter, and fresh. The lemon vinaigrette and parmesan balance that peppery flavor with acidity and saltiness.
Can I add more vegetables to this salad?
Yes. I can add tomatoes, cucumber, avocado, thinly sliced onion, radishes, or other fresh vegetables. I keep the additions simple when I want the arugula and parmesan to remain the main flavors.
What protein can I add to Arugula Salad?
I like adding grilled chicken, shrimp, salmon, chickpeas, or eggs when I want to turn the salad into a more filling meal.
Can I use grated parmesan instead of shaved parmesan?
Yes. I can use grated parmesan if that is what I have. I prefer fresh shavings because they give me bigger bites of savory parmesan and make the salad feel a little more substantial.
Why should I serve the salad immediately?
I serve it right after tossing because the acidic vinaigrette begins softening the arugula quickly. Serving immediately helps me keep the leaves crisp and fresh.
What can I serve with Arugula Salad?
I like serving it with pasta, pizza, grilled chicken, fish, steak, roasted vegetables, sandwiches, or soup. Its light, peppery flavor makes it easy for me to pair with many different meals.
Conclusion
Arugula Salad is one of my simplest ways to add something fresh and bright to a meal. With peppery arugula, fresh parmesan, and a quick lemon vinaigrette, I get plenty of flavor without needing a long ingredient list or any cooking.
Arugula Salad
- Total Time: 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A fresh and peppery arugula salad tossed with a bright lemon and apple cider vinaigrette and finished with savory parmesan shavings. This simple side salad requires no cooking and is ready in just 5 minutes.
Ingredients
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed or store bought
Freshly cracked black pepper, to taste
5–6 cups arugula (one 5 ounce package)
½ cup fresh parmesan shavings
Instructions
- Combine the apple cider vinegar, extra virgin olive oil, and lemon juice in a small bowl and whisk until blended. Alternatively, add the ingredients to a sealed jar and shake well.
- Add freshly cracked black pepper to taste and whisk or shake the vinaigrette again.
- Wash the arugula thoroughly and spin or pat it completely dry.
- Transfer the arugula to a medium mixing bowl.
- Pour the vinaigrette over the arugula and toss gently until the leaves are lightly coated.
- Top with fresh parmesan shavings and serve immediately.
Notes
Add extra lemon juice for a brighter, more citrus-forward vinaigrette.
For extra crunch, add toasted pine nuts, walnuts, almonds, or pecans.
Sliced pears, apples, strawberries, or dried cranberries add a sweet contrast to the peppery arugula.
Cherry tomatoes, cucumber, avocado, radishes, or thinly sliced red onion can be added for more texture and flavor.
For a more substantial meal, add grilled chicken, shrimp, salmon, chickpeas, or hard-boiled eggs.
For make-ahead preparation, refrigerate the washed and dried arugula, parmesan, and vinaigrette separately and toss just before serving.
Leftover vinaigrette can be refrigerated in a sealed container for several days. Shake or whisk well before serving.
Dressed arugula wilts quickly, so the salad is best served immediately after tossing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 105 kcal
- Sugar: 1 g
- Sodium: 115 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 5 mg
