Arugula Salad | Julie Blanner (2024)

Arugula Salad is simple and refreshing. It is light, fresh, full of bright flavor! It’s the perfect Spring and Summer side salad and makes an amazing lunch that packs a delightful crunch.

Arugula Salad Ingredients

• Arugula –A peppery, leafy green that holds up beautifully to toppings and dressings. Use baby arugula for a more delicate, peppery flavor.
• Parmesan Cheese – I enjoy the simplicity of this salad, using just fresh grated dry cheese to top it like Pecorino, Asiago or Parmesan.
• Lemon Vinaigrette – Light and refreshing, it’s the perfect compliment. You can toss it or use a spray bottle to lightly spritz it.

Lemon Vinaigrette

• White Wine Vinegar –White wine vinegar adds a tang to the dressing and it is not as sharp or as overpowering as white vinegar. You can also make this with red wine vinegar or apple cider vinegar.
• Olive Oil –Use a good quality olive oil that will add flavor and richness to this simple dressing.
• Lemon Juice –It’s always best to use fresh lemon juice for the most vibrant flavor.
• Black Pepper – Thick flakes of black pepper fresh from a grinder offer the most flavor and texture in this simple salad.

Tip: Wash Arugula Well

The way arugula grows, it tends to carry a lot of dirt and sand. Rinse well or use asalad spinnerto thoroughly clean.

How to Store Arugula

• Store loose or bunched arugula, wrapped in paper towels, in a plastic storage bag in your crisper drawer in the fridge. The peppery greens will keep for up to two days. Wash when ready to use.
• Pre-packaged arugula will keep, unopened, for up to five days in the fridge. Once you open the package, use it within a few days.

Make Ahead

1. Mix up your salad in a large bowl with a sealable lid or a single serving in a mason jar, storing dressing in a separate sealable jar. Refrigerate until ready to serve.
2. Toss with dressing and serve.

Frequently Asked Questions