This simple arugula salad is an easy, rustic yet flavorful option for nights when you need your greens but lack the time and energy to turn on your stove.
I'm not sure I can even say this is a recipe! But here's how I throw these ingredients together to make something special.
If you’re anything like me, after a long day (sometimes twelve hours on the job plus the drive home), the last thing you want to do is fuss with dinner.
That’s when this simple arugula salad comes in (of course, it's also a great simple salad for a dinner party). It’s one of those recipes I’ve made hundreds of times because it’s fresh, fast, goes with almost anything, and always gets rave reviews.
I love to serve this salad with leftovers or serve it alongside a cozy main dish like lasagna or Chicken Pot Pie. This arugula salad brings that bright, restaurant-style vibe to the plate in just minutes.
Why You’ll Love This Salad
- It’s incredibly easy. Just a few ingredients...AND no chopping, cooking, or special tools required!
- It’s all about quality. Simple ingredients mean that flavor comes down to the quality of your olive oil, cheese, and greens. So, use great ingredients for a great salad.
- It goes with everything. Perfect with pizza, pasta, grilled steak, chicken, or seafood.
- It tastes fresh and elegant. Peppery arugula, tangy lemon, the sweet vinegar, and rich, nutty Parmesan create a delicious balance.
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What is Arugula?
Arugula (also known as rocket) is a leafy green with a peppery, slightly nutty flavor that adds brightness and bite to salads and savory dishes. It’s part of the mustard family, known for its tender leaves with a peppery, slightly nutty flavor that pairs beautifully with citrus, cheese, and rich proteins. I love to add it to salads, pizzas, crostinis, and even chimichurri.
It’s a cool-season crop that thrives in spring and fall, growing best in mild temperatures before the summer heat causes it to bolt and turn bitter. It grows quickly and is ready to harvest in just a few weeks. And, if you see it flowering, the flowers are edible.
Ingredients You'll Need
- Fresh arugula
- Fresh lemon (Meyer lemon if in season)
- White balsamic or white wine vinegar
- Extra-virgin olive oil (use your best quality!)
- Flaky sea salt (like Maldon)
- Freshly cracked black pepper
- Parmesan-Reggiano, (wedge) shaved with a vegetable peeler
Flavor Tips and Additions
- Please keep it simple: This salad shines when made with minimal fresh, high-quality ingredients.
- Try using flavored olive oils: A hint of lemon or basil oil adds a beautiful flavor if you have them in your pantry.
- Add protein: Top with sliced steak, grilled shrimp, roasted chicken, or air fryer blackened chicken for a quick, balanced lunch or dinner.
- Add pine nuts: If you have the time and energy, I love adding toasted pine nuts to this salad for the added crunch...so good.
- Add honey: If arugula is a little too bitter or peppery for you, you can drizzle a touch of honey on the salad to balance the bitter/peppery flavors.
Recipe
Simple Arugula Salad
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- vegetable peeler
Ingredients
- 3 cups baby arugula sometimes called rocket
- ⅓ cup Parmesan-Reggiano dry jack or Romano cheese, shaved with a vegetable peeler
- 1 teaspoon fresh lemon juice use Meyer lemon if in season
- 1 teaspoon white balsamic vinegar or white wine vinegar
- 1½ tablespoons extra-virgin olive oil good quality
- pinch flaky sea salt like Maldon
- freshly cracked black pepper to taste
- Optional additions: toasted pine nuts or honey
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Instructions
- Add the arugula to a medium mixing bowl or serving bowl. Use a vegetable peeler to shave long, thin ribbons of Parmesan directly over the greens. Drizzle with olive oil, squeeze over the lemon juice, and a splash of vinegar. (Start with less; you can always add more later.) Sprinkle with a pinch of flaky sea salt and freshly cracked pepper.
- Use clean hands or tongs to toss the salad lightly until the leaves are just coated, not drenched. Taste and adjust the seasoning, adding a touch more lemon or olive oil if needed.
- This salad is best enjoyed right away while the arugula is crisp and the Parmesan still has texture.
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