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10 minutes mins
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By: Rachel GurkPosted: 12/04/2020
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Arugula’s peppery bite is enhanced by a simple lemon vinaigrette and mellowed with aged Parmesan cheese in this classic Italian arugula salad recipe.
Recipe Overview
Why you’ll love it: The salad is simple, fresh, and easy to make. It goes well with everything.
How long it takes: 10 minutes
Equipment you’ll need: salad bowl
Servings: 4
Table of Contents close
- 1 Recipe Overview
- 2 Why You’ll Love this Arugula Salad
- 3 About Arugula
- 4 What’s in a classic arugula salad?
- 5 How To Make It
- 6 What to Serve with Arugula Salad
- 7 Ways To Change It Up
- 9 Classic Salads
- 10 Get the Recipe: The Best Arugula Salad Recipe
Why You’ll Love this Arugula Salad
- Simple: Sometimes we overthink salads. I read a long time ago that ideally a salad shouldn’t ever have more than five ingredients. Meet this classic arugula salad: arugula, olive oil, lemon juice, honey, and Parmesan cheese. Add a little salt and freshly ground black pepper and that’s it!
- Classy: Think of it as the little black dress of salads. Simple and stunning.
- Versatile: Great with any type of meat main dish, and also amazing piled atop a pizza. Read on for more ideas!
About Arugula
Arugula is a member of the cruciferous family, and is a cold weather crop. Look for it in the spring and fall. Originally grown as an herb, arugula has a mild peppery bite, almost spicy in flavor. You may know it as “rocket” or “Italian cress” — actually, there are several different names. Arugula is packed with nutrients, phytochemicals, and fiber, and has lots of health benefits.
What’s in a classic arugula salad?
- Arugula: Be sure to rinse it well and dry it as much as possible. A salad spinner is the best tool to dry greens.
- Olive Oil: Since this is such a simple salad, make sure to use good quality extra virgin olive oil for the best flavor.
- Lemon Juice: Freshly squeezed is best; you’ll need one lemon. If you want to top the salad with lemon zest, be sure to zest the lemon before juicing it.
- Honey: Optional, but we like just a little sweetness to balance the tangy lemon and spicy arugula. Omit it for a keto diet; for vegan, substitute agave syrup.
- Coarse Salt and Freshly Ground Black Pepper
- Parmesan Cheese: While you could use shredded Parmesan, it’s much more impressive when it’s very thinly sliced or shaved.
How To Make It
It’s so easy! Whisk together the dressing ingredients in a large bowl. Add arugula and toss until well coated. Stir in Parmesan cheese, or plate the salad and garnish with Parmesan. That’s it!
What to Serve with Arugula Salad
- Meat Main Dish: So fresh and simple, this arugula salad with lemon is the perfect accompaniment to most meals. Try it with herb marinated lamb chops. It’s perfect with oven baked breaded pork chops, air fryer chicken thighs, or lemon salmon with dill.
- Pizza: You’ll love it served on a simple pizza. Simply spread a layer of arugula salad over the pizza right after you take it out of the oven. Try it on grilled pizza with pesto and tomatoes. The combination of warm crispy pizza crust, melty cheese, garlic, and the bright lemony tang of arugula salad is serendipity.
Ways To Change It Up
Keep in mind that additions to this salad may detract from its simple goodness. If you do want to embellish your salad, try limiting yourself to one or two items. Think of it as jewelry with the little black dress.
- Add more vegetables such as sliced radishes, peppers, red onions, tomatoes, etc. Be sure to try my spring orzo salad with asparagus and artichokes.
- Add sliced fruit, such as strawberries in the spring, sliced pears or apples in the fall, or dried fruits any time at all.
- Top with fresh herbs, such as sliced basil, chopped parsley, cilantro leaves, dill, or lemon balm.
- Use a different green. If you’re not a fan of arugula, spinach, leaf lettuce, or romaine are good alternatives.
- Try goat cheese, blue cheese, or gorgonzola instead of the Parmesan.
- Use any dressing you like. The simple lemon vinaigrette is classic but you can top the salad with any homemade salad dressing (or purchased salad dressing). Homemade croutons are delicious too.
Storage & Make Ahead Tips
This salad is best served immediately once the ingredients are combined because the arugula wilts somewhat after it’s dressed. It will still taste great but won’t look quite as attractive.
Make ahead ideas: Prepare dressing, wash and dry arugula, and shave the Parmesan cheese up to a day ahead. Store components of the salad separately in the fridge and combine right before serving.
Classic Salads
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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: The Best Arugula Salad Recipe
4.46 from 46 votesPrep Time: 10 minutes mins
Total Time: 10 minutes mins
4 servings
Print Rate Recipe
Arugula's peppery bite is enhanced by a simple lemon vinaigrette and mellowed with aged Parmesan cheese in this classic Italian arugula salad recipe.
Ingredients
- 1 pkg. (5 oz.) baby arugula, washed and dried (4 to 5 cups)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 ounces shaved Parmesan cheese (½ cup)
Instructions
In large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Add arugula and toss until coated. Lightly stir in Parmesan cheese or garnish salad with cheese.
Serve immediately.
Notes
- This salad is best served immediately once the ingredients are combined because the arugula wilts somewhat after it’s dressed.
- Make ahead: Prepare dressing, wash and dry arugula, and shave the Parmesan cheese up to a day ahead. Store components of the salad separately in the fridge and combine right before serving.
Nutrition Information
Serving: 1cup, Calories: 134kcal, Carbohydrates: 4g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 10mg, Sodium: 382mg, Potassium: 154mg, Fiber: 1g, Sugar: 2g, Vitamin A: 953IU, Vitamin C: 8mg, Calcium: 226mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Mandy Pfaller says
This salad is so simple yet so delicious! I made this to go with the red wine braised short ribs and crockpot mashed potatoes for our Christmas dinner, and it was the perfect side. The dressing was so easy to whip up, and the flavors all paired perfectly together. We enjoyed this salad so much that I made it again a few days later. This salad will be definitely be joining our regular dinner rotation.Reply
Rachel Gurk says
I’m so glad you liked it! It really is the perfect side salad.
Reply
Hunter cannon says
it tast wonderfull as you dont add the hunny, hunny tast terible ina salad like this thta is supost to be sour, other then that great resipy!Reply
Rachel Gurk says
I like the honey in this salad but you can definitely leave it out if you prefer it that way.
Reply
Kris says
Loved this! It was light, easy, and flavorful. The picture shows lemon zest, but it was not listed in the ingredients. How much would you recommend adding? Thank you!Reply
Rachel Gurk says
I would just add a sprinkle to taste. It’s fairly lemony without it and we put that on mostly for appearance. ;) I’d start with 1/4 teaspoon especially if you’re grating it more finely than what is pictured. Then you can increase it if you want it more lemony.
Reply
Sharon says
I made this to go with a Fettuccine Alfredo Tortellini soup.It was so good.Light and fresh.Also made a Braided Bread to go with.
My guests loved the whole meal.Reply
Rachel Gurk says
Sounds like such a delicious meal! Thanks for taking the time to leave a review, it means so much to me!
Reply
Lenore S says
I wanted a quick and easy salad to round out my Dijon Mustard Salmon and baked sweet potato dinner. It was exactly what I was looking for because my husband only likes Spinach and Lettuce from the leafy greens family. I added quartered cherry tomatoes and Bleu cheese crumbles. Dinner was a win-win. I can see this salad being varied with mandarins, almonds and orange juice. I intend to put this salad in my regular rotation.Reply
Rachel Gurk says
So happy to hear you liked it! It’s definitely a great salad to build upon or adapt. Thanks for taking the time to leave your feedback!
Reply
Maria L says
I made this salad for the first time on July 4th and it was enjoyed by all. My husband liked it so much, he asked for it again with tonight’s dinner. Very enjoyable!Reply
Rachel Gurk says
I’m so glad to hear it! Thanks for taking the time to leave a comment, it means a lot to me!
Reply
Erika says
Made this for the first time last week, and I’ve made it again three times since. So simple, yet so delicious. Even the men who are salad “averse” love this. Thank you for sharing.
Reply
Rachel Gurk says
Ahh that makes me so happy! Thanks for taking the time to leave a comment!
Reply
Sandy Swiatek says
I made this and it is delicious. I am making again tomorrow for company. Thanks for another great recipe.
Reply
Rachel Gurk says
I’m so glad to hear that! Thank you for taking the time to leave a comment, it truly means so much to me.
Reply
denise says
sounds light and perfect
Reply
Rachel Gurk says
It really is! Thanks Denise!
Reply
