Baby arugula salad is my go-to quick side salad for fish, steak, chicken, or pork chops. It’s bright, peppery, and comes together in minutes—perfect alongside creamy dishes or grilled proteins for a fresh contrast.
Arugula Salad
This simple arugula salad with shaved Parmesan is wonderfully fast and requires no chopping when using baby arugula. It’s ideal as a light side dish for many meals or, if you double it and add a protein like grilled shrimp, salmon, or chicken, it becomes a satisfying main course. The flavors are clean and versatile—lemon and extra virgin olive oil highlight the peppery arugula while shaved Parmesan adds savory depth.
Why You’ll Love This Arugula Salad Recipe
- Minimal ingredients: Only a handful of items are needed—olive oil, lemon, salt, pepper, arugula, and Parmesan.
- Fast to make: Ready in about five minutes, no cooking required.
- Customizable: Swap greens or dressings, add fruit, nuts, grains, or protein to suit your meal.
- Healthy: Arugula is nutrient-dense and adds a peppery, fresh bite to your plate.
- Diet-friendly: Naturally low in calories, gluten-free, and easily made dairy-free by leaving out the cheese.
Arugula Salad Ingredients
- Arugula: Baby arugula is tender and milder; regular arugula works too.
- Lemon: Fresh lemon juice brightens the greens.
- Extra virgin olive oil: Balances the lemon’s acidity and adds richness.
- Kosher salt and black pepper: Simple seasoning to taste.
- Parmesan: Freshly shaved Parmesan tastes best—use a vegetable peeler on a block of cheese to make shavings.
How to Make Arugula Salad
This peppery arugula salad comes together in two simple steps:
- Toss the salad: In a large bowl, combine arugula with 2 tablespoons extra virgin olive oil, the juice of a half lemon, 1/4 teaspoon kosher salt, and a few grinds of black pepper. Toss gently to coat. You can whisk the oil, lemon, salt, and pepper first for a more uniform dressing, then add the greens.
- Serve: Divide the salad into portions—about 1 cup per serving—and top each with shaved Parmesan (about 2 tablespoons per plate) before serving.
Variations
- Greens: Substitute mixed greens, butter lettuce, spinach, or kale if you prefer.
- Different acids: Replace lemon with balsamic or red wine vinegar for another flavor profile.
- Slight sweetness: Add a drizzle of honey or maple syrup to balance the pepperiness.
- Dressings: Use your favorite vinaigrette—Dijon or lemon vinaigrette work especially well.
- Protein: Add grilled chicken, shrimp, salmon, or hard-boiled eggs to make it a main course. For vegetarian protein, try white beans or toasted nuts.
- Cheese swaps: Try feta, goat cheese, or blue cheese in place of Parmesan.
- Dairy-free options: Omit the cheese.
- Veggies and fruit: Add avocado, shallot, cherry tomatoes, strawberries, peaches, pears, or figs for variety.
- Grains: Stir in cooked quinoa or farro to add heft and texture.
What to Serve with Arugula Salad
This salad is extremely versatile and pairs well with many dishes. It makes a light companion to grilled or roasted proteins, pastas, sandwiches, pizzas, and soups. Ideas include grilled chicken or fish, a hearty pasta like penne alla vodka or lasagna, or a comforting bowl of soup paired with a sandwich.
Storage
Green salads are best eaten the day they’re made; dressed greens will wilt and become soggy if stored too long. If you need leftovers, keep the dressing and cheese separate from the arugula and combine just before serving.
Arugula Salad FAQs
They are the same plant; baby arugula is harvested earlier so the leaves are smaller and the flavor is milder and less peppery.
Arugula has a peppery, slightly bitter flavor that pairs well with citrus, olive oil, and savory cheeses. Baby arugula is less intense.
Arugula leaves are typically bite-sized and don’t need cutting, but you can chop them for smaller pieces if you prefer.
More Arugula Recipes You’ll Love
- Arugula with crispy prosciutto, Parmesan, and fried eggs
- Pesto pasta with arugula, asparagus, peas, and pistachios
- Air fryer chicken Milanese served with baby arugula
- Arugula pasta salad with chickpeas and sun-dried tomatoes
- Fresh fig and arugula salad with goat cheese
Simple Recipe Card
Yield: 4 servings (about 1 generous cup per serving)
Prep time: 5 minutes • Cook time: 0 minutes • Total: 5 minutes
Equipment
- Large mixing bowl
Ingredients
- 6 cups baby arugula (about 4 ounces)
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 large lemon
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 1 ounce shaved Parmesan (about 1/2 cup)
Instructions
- Place the arugula in a large bowl. Add the olive oil, lemon juice, kosher salt, and black pepper. Toss gently until the greens are evenly coated.
- Divide the salad into four portions (about 1 cup each). Top each portion with shaved Parmesan and serve immediately.
Nutrition (per serving)
Calories: 96 • Protein: 3.5 g • Carbs: 2 g • Fat: 8.5 g • Fiber: 0.5 g