Arugula Salad with Lemon Vinaigrette

arugula salad in a bowl with lemon on the side.

Arugula Salad with Lemon Vinaigrette

This arugula salad is the one you've been looking for! Peppery arugula mixed with bright tomatoes, parmesan, and dressed with fresh lemon vinaigrette. Perfection!

Course Salad

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 298kcal

Author Kylee Ayotte

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

US Customary - Metric

Instructions

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.

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.

Nutrition