This salad is fast, fresh, and full of flavor. Arugula’s natural peppery bite elevates even the simplest ingredients, and its versatility allows for endless add-ins like nuts, cheese, and fruit. It’s a healthy, low-effort option that pairs well with just about any main course—plus, it’s packed with nutrients like vitamins A, C, and K.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh arugula (baby or mature leaves)
Extra virgin olive oil
Lemon juice or balsamic vinegar
Salt
Black pepper
Optional: shaved Parmesan, cherry tomatoes, red onion, toasted nuts, avocado, or fruit (like pear or apple)
Directions
Place the arugula in a large salad bowl.
In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, salt, and black pepper to make the dressing.
Drizzle the dressing over the arugula just before serving.
Toss gently to coat the leaves evenly.
Top with optional ingredients like Parmesan shavings, cherry tomatoes, or nuts, depending on your preference.
Serve immediately for best texture and flavor.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 0 minutes Total time: 10 minutes
Variations
Arugula and Parmesan: Keep it simple with just shaved Parmesan and a lemon vinaigrette.
Fruit and nut: Add sliced pears or apples with walnuts or pecans for a sweet-savory combo.
With avocado: Sliced avocado adds creaminess and richness.
Caprese-style: Mix in fresh mozzarella and tomatoes for an Italian-inspired salad.
Hearty option: Add grilled chicken, chickpeas, or quinoa to make it a full meal.
Storage/Reheating
Arugula salad is best served fresh. If preparing ahead, store the dressing separately and toss just before serving to avoid sogginess. Leftovers (dressed) should be eaten within 1 day. Undressed arugula can be stored in a container with a paper towel for up to 3 days. No reheating is required or recommended.
FAQs
Is arugula spicy?
Arugula has a naturally peppery, slightly spicy flavor that gives it its signature bite.
Can I use mature arugula?
Yes, but mature leaves are stronger in flavor and may be more fibrous—baby arugula is more tender.
What dressing goes best with arugula?
Simple vinaigrettes made with lemon juice, olive oil, and a pinch of salt work best to highlight its bold flavor.
Can I use arugula as a base for other salads?
Absolutely—it’s a versatile green that pairs well with many ingredients.
How do I keep arugula fresh?
Store it in the refrigerator in a container lined with a dry paper towel to absorb excess moisture.
Can I make arugula salad ahead of time?
Yes, but dress it just before serving to maintain its crispness.
What cheeses go well with arugula?
Parmesan, goat cheese, feta, and blue cheese all pair beautifully with arugula.
Is arugula healthy?
Yes, it’s rich in antioxidants, fiber, and vitamins A, C, and K.
Can I mix arugula with other greens?
Yes, it combines well with spinach, romaine, or spring mix for a balanced flavor and texture.
What proteins can I add?
Grilled chicken, steak, shrimp, chickpeas, or tofu all make great additions.
Conclusion
Arugula salad is a quick, flavorful, and healthy way to elevate your meals. With its peppery kick and fresh crunch, it pairs effortlessly with countless toppings and dressings, making it a go-to side or light main dish. Once you master the basics, the variations are endless—simple, elegant, and always satisfying
Arugula salad is a light, peppery, and nutrient-rich dish that pairs fresh arugula with a simple vinaigrette and optional toppings like cheese, nuts, or fruit. It’s a versatile and elegant addition to any meal, ready in just minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings
Category:Salad
Method:No-Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
4 cups fresh arugula (baby or mature leaves)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice or balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup shaved Parmesan cheese
Optional: 1/2 cup cherry tomatoes, halved
Optional: 1/4 red onion, thinly sliced
Optional: 1/4 cup toasted nuts (e.g., walnuts or pecans)
Optional: 1/2 avocado, sliced
Optional: 1/2 pear or apple, thinly sliced
Instructions
Place the arugula in a large salad bowl.
In a small bowl, whisk together the olive oil, lemon juice or balsamic vinegar, salt, and black pepper.
Drizzle the dressing over the arugula just before serving.
Toss gently to coat the leaves evenly.
Top with optional ingredients such as Parmesan, tomatoes, red onion, nuts, avocado, or fruit.
Serve immediately for the best texture and flavor.
Notes
Use baby arugula for a milder, more tender salad.Dress the salad just before serving to prevent wilting.Try a honey-mustard vinaigrette for a sweet and tangy variation.Mix arugula with spinach or spring greens for a more balanced flavor.Add grilled chicken or chickpeas for a more filling salad.
