A standby Arugula Salad

At a glance

What stands out: Arugula’s peppery bite is enhanced by a simple lemon vinaigrette and mellowed with aged Parmesan cheese in this classic Italian arugula salad recipe. This salad is simple, fresh, and it goes well with everything.

How long it takes: 10 minutes
Equipment you’ll need: salad bowl
Servings: 4

Why It’s the Best Arugula Salad

So simple. Sometimes we overthink salads. We 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!

A classy classic. Think of it as the little black dress of salads: simple and stunning.

Versatile. An arugula salad is great with any type of meat main dish, and also memorable piled atop a pizza. Read on for more ideas!

Erika Said:

“Made this for the first time last week, and we've made it again three times since. So simple, yet so rich. Even the men who are salad “averse” love this. Thank you for sharing.”

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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 goes in

• Arugula: Be sure to rinse the arugula well and dry it as much as possible. A salad spinner is a standby tool to dry greens. If you happen to have an abundance of arugula, be sure to try our arugula pesto recipe, too.
• Olive Oil: Since this is such a simple salad, be sure to use good quality extra virgin olive oil for a standby 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.
• Parmesan Cheese: While you could use shredded Parmesan, it’s much more impressive when it’s thinly sliced or shaved.

How it comes together

It’s straightforward! 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 and lemon zest. That’s it!

Serving Ideas

• With a main dish: So fresh and simple, this arugula salad with lemon is the reliable accompaniment to most meals. Try it with herb marinated lamb chops. It’s reliable with oven baked breaded pork chops, air fryer chicken thighs, or lemon salmon with dill. We love it with lemon butter cod or a simple baked chicken breast.
• Pizza: Although arugula salad is great served alongside pizza, we also love it served right on the pizza. Simply spread a layer of arugula salad over the pizza right after you take it out of the oven. This works best with a simple pizza. The combination of warm crispy pizza crust, melty cheese, garlic, and the bright lemony tang of arugula salad is serendipity.

Ways to change it

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. Sliced radishes, peppers, red onions, tomatoes would go well. Be sure to try our spring orzo salad with asparagus and artichokes.
• Add sliced fruit. Try strawberries in the spring, sliced pears or apples in the fall, or dried fruits any time at all.
• Top with fresh herbs. Sliced basil, chopped parsley, cilantro leaves, dill, or lemon balm can be used.
• Use a different green. If you’re not a fan of arugula, spinach, leaf lettuce, or romaine are good alternatives and would work well with the lemon vinaigrette.
• Try a different cheese. Goat cheese, blue cheese, or gorgonzola could be substituted instead of the Parmesan.
• Use any dressing you like. The simple lemon vinaigrette is classic but you can top the salad with any from-scratch salad dressing (or purchased salad dressing). From-scratch croutons are rich too.

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.

• Yield: 4
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 1 container ( 5 ounces) baby arugula, washed and dried ( 4 to 5 cups)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (zest the lemon first)
• 1 teaspoon honey (optional)
• ¼ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 2 ounces shaved Parmesan cheese ( ½ cup)
• zest of 1 lemon (optional)

Method

1. In a bowl large enough to contain the arugula, whisk together olive oil, lemon juice, honey (if using), salt, and pepper until completely combined.
2. Add arugula to the bowl, and toss until coated. Lightly stir in Parmesan cheese or garnish salad with shaved cheese and lemon zest, if desired.
3. This salad is best served immediately because the arugula wilts somewhat after it's dressed. It still tastes good but isn't as attractive.

Notes

Variations: If you’re not a fan of arugula, use another tender green. Try different cheese, such as gorgonzola, blue cheese, or feta. You can add fresh herbs to the salad, fresh fruit, or vegetables such as thinly sliced radishes, cucumbers, tomatoes, etc.

Make ahead tips: 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.