This arugula salad is my go-to when I want something fresh, bright, and super easy. Peppery arugula, juicy tomatoes, and a shower of parmesan, all tied together with a zingy lemon vinaigrette. It’s the kind of salad that goes with anything – grilled chicken, shrimp, steak, or whatever protein you’ve got hanging out in the fridge.
I love how simple it is: toss fresh baby arugula in a bowl, cut up some tomatoes, whisk up a quick vinaigrette, and call it a day. A sprinkle of salt and pepper, plenty of parmesan, and boom – you’ve got a side dish that’s way fancier than the effort it took.
If I’m being honest, this salad never lasts long at my house. I tell myself it serves four, but let’s be real – it’s just me and The Husband taking turns grabbing more arugula and making extra dressing because we can’t stop. I’m not even sorry.
It’s fresh, lemony, and so good you’ll want to lick the bowl when you’re done. I fully support it.
This salad recipe is one of my favorites. It’s the perfect side dish for any kind of protein and goes well with pretty much anything. Think grilled chicken, fish or shrimp. It goes just as well alongside big fat juicy steak with Twice Baked Potatoes on the side!
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Why you’ll love this recipe
Simple ingredients. Using simple easily found ingredients, this a great recipe to throw together at any time.
Balance. Peppery arugula, bright tomatoes, sharp parmesan cheese, combined with a fresh lemon vinaigrette (made with fresh lemon juice dijon mustard) – makes this a perfect.
Lemon Vinaigrette
I like to make several of my favorite salad dressings ahead and keep them in the fridge to use over the following week. My basic mustard vinaigrette is a favorite, too!
I hope you love this recipe as much as we do!
If you love salad, you’ll enjoy this Kale Salad as well as this Southwestern Pasta Salad!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recommended Equipment/Tools
- Large bowl
- Knife
- Whisk
- Plane grater
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
Arugula Salad
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
How to make Lemon Vinaigrette
Whisk together the lemon juice, Dijon mustard, garlic, salt and pepper.
Whisk in the olive oil until smooth and creamy. It might look separated at first – so you need to whisk fast to get it to emulsify. You can make this in a blender or food processor if you need to!
Use as much as you like on your salad – store the rest for later in the refrigerator. If it separates, just shake it up to it re-emulsifies.
For the Salad
Add the washed arugula to a bowl, and top with cherry tomatoes. Pour dressing over salad and mix well to combine. Season with salt and pepper and grate parmesan over the top. Devour.
Kylee’s Notes
Make ahead
This is a great salad to make ahead, wait until just before you serve to add the dressing and parmesan.
Substitutions/Additions
If you don’t have fresh lemon juice you can use vinegar (I like apple cider vinegar, but balsamic vinegar goes well in this too!)
Add some toasted pine nuts when you add the cheese. Trust me, it kicks it up to uber-fancy!
If you REALLY love lemon flavor – add a pinch of lemon zest to the dressing.
More Salad Recipes
- Classic Coleslaw – with a Creamy Coleslaw Dressing, this side will be a welcome addition to any table.
- Summery White Bean Salad – Served chilled or at room temperature, this one is great to make ahead, or to grab and go! A short prep time means you can have it on the table fast!
- Greek Salad – from Or Whatever you Do
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Arugula Salad with Lemon Vinaigrette
Ingredients
For the Salad
- 5 ounces baby arugula
- 1 cup cherry tomatoes (halved)
- 1/4 cup parmesan cheese (freshly grated)
For the lemon vinaigrette dressing
- 2 lemons (juiced (about 1/4 cup juice))
- 1 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Directions
To make lemon vinaigrette
- Whisk together all dressing ingredients except the olive oil.2 lemons, 1 teaspoon Dijon mustard, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper
- When blended, slowly add in the 1/2 cup extra virgin olive oil – whisking fast so it emulsifies.
For the Salad
- Add the 5 ounces baby arugula to a bowl, and top with 1 cup cherry tomatoes
- Pour dressing over salad and mix well to combine.
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and grate 1/4 cup parmesan cheese over the top.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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