Arugula Salad with Lemon Vinaigrette Recipe

Now this is the kind of salad I like to keep in my back pocket. Nothing fancy, nothing fussy, just good honest ingredients that come together in a lovely way. A bowl of arugula, a few sweet tomatoes, and a nice sprinkle of Parmesan cheese. Then we give it a quick lemon dressing and call it done.

It is fresh, a little peppery, and just the thing to serve with whatever you have cooking. Chicken, fish, even a good steak. Around here, it never lasts long. Folks keep coming back for “just one more bite,” and before you know it, the bowl is empty. I always say, that is the best kind of recipe.

Ingredients

For the Salad

• 5 ounces baby arugula
• 1 cup cherry tomatoes, halved
• ¼ cup freshly grated Parmesan cheese

For the Lemon Vinaigrette

• Juice of 2 lemons (about ¼ cup)
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup extra-virgin olive oil

Equipment

• Mixing bowl
• Small whisk or fork
• Salad bowl
• Knife and cutting board

Directions

1. Make the dressing
   Take a small bowl and whisk together the lemon juice, Dijon mustard, garlic, salt, and pepper. Give it a good stir until everything is mixed.
2. Add the oil
   Now slowly pour in the olive oil while whisking. Keep your hand moving. In a moment it will come together and look smooth. If it looks a little separated, just keep whisking. It will behave.
3. Prepare the salad
   Put the arugula into a large bowl. Scatter the tomatoes right over the top.
4. Dress the salad
   Spoon some of the dressing over the greens. Toss gently with your hands or a pair of spoons. You want every leaf to get a little shine.
5. Finish and serve
   Sprinkle the Parmesan over the top. Add a pinch more salt and pepper if you like. Serve it straight away and enjoy every bite.

Tips and Serving Suggestions

• Use fresh arugula. It should look lively and green, not tired
• Toss the salad right before serving so it stays crisp
• Add a handful of toasted pine nuts if you want a little crunch
• Serve with grilled chicken, shrimp, or fish
• A little extra Parmesan on top never hurt anyone

Nutrition Information

This salad is light but satisfying, with good fats from the olive oil and plenty of fresh flavor. Each serving is about 298 calories, depending on how much dressing you use.

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Storage and FAQs