This fresh and simple arugula salad is easy to prepare and makes a wonderful side dish for almost any meal. You could also add a protein such as shredded cooked chicken and turn it into a main dish salad.
This arugula salad is my go-to side dish whenever I tire of rich, complex side dishes. It is fresh, delicious, and easy to assemble, and it goes nicely with almost any meal. The simple dressing features olive oil, vinegar, salt, and pepper. It's just as easy to make as the salad, and it dresses it perfectly.
Ingredients
You'll only need a few simple ingredients to make this salad. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh arugula leaves: I use a 5-ounce bag of pre-washed arugula.
- Red onion: I only use a little to add a bit of sharpness and color to the salad. It should be thinly sliced - no one wants to bite into large pieces of raw onion!
- Pitted olives: I use black kalamata olives, but any type will work.
- Olive oil: Extra-virgin has the best flavor, which is especially important in this simple salad.
- Vinegar: I use white wine vinegar.
- Kosher salt and black pepper: Just a little, as the olives and parmesan are very salty.
- Shaved parmesan cheese: You can shave it with a vegetable peeler or buy it pre-packaged.
Variations
- You can add protein to the salad and turn it into a main dish salad. Good options I've tried and liked include shredded baked chicken breast, grilled shrimp, and thinly sliced meat (such as grilled skirt steak or flat iron steak).
- Add cherry tomatoes. This is an optional ingredient. I don't always use them, but when I have them on hand, they do add a pretty splash of color to the salad.
- You can use fresh lemon juice instead of vinegar. Lemon juice is milder, so you can use a full tablespoon.
- This is a favorite of mine: Add crumbled bacon pieces. Yum.
The two photos below show the salad with added chicken and with added bacon.
Instructions
This is such an easy salad to put together. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Arrange the arugula, red onions, and olives in a serving bowl or on a serving plate. If using tomatoes, add them too.
Mix the oil and vinegar and drizzle the mixture on the vegetables.
Sprinkle the salad with kosher salt and black pepper, top it with shaved parmesan cheese, and serve.
Expert Tips
- You can assemble the salad a few hours in advance, loosely cover it with paper towels, and refrigerate it. Don't add the dressing until the last minute, though, or the greens will become soggy.
- This is such a pretty salad. I like to bring it to the table nicely arranged on a platter, and only then do I mix it and divide it between the diners.
Recipe FAQs
Arugula is not a type of lettuce but an herb from the mustard family. It has a stronger flavor than lettuce - many describe it as "peppery." It has a sharpness that lettuces do not have, but it's a pleasant sharpness.
Yes! You can eat arugula raw in a salad or cook it the way you would cook spinach leaves. I like to saute it quickly with lots of butter and garlic until it just starts to wilt. You can use arugula in this sauteed spinach recipe, for example.
It's best to avoid white or yellow onions in this salad. They are too sharp. Red onions are milder.
Serving Suggestions
Arugula salad goes with anything! It pairs beautifully with grilled chicken breast, broiled chicken breast, boneless chicken thighs (as shown in the photo below), or broiled salmon for an all-around light meal.
Alternatively, it nicely balances out a rich meal. So it's good with duck breast, ribeye roast, pork roast, bacon-wrapped chicken breast, or keto meatloaf.
Storing Leftovers
As with all salad greens, once the salad is ready and you have added the dressing, I don't recommend keeping its leftovers. You should only make as much as you can finish right away.
More Salad Recipes
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Recipe Card
Simple Everyday Arugula Salad
Video
Ingredients
- 5 ounces arugula leaves
- ¼ cup red onion - thinly sliced
- ¼ cup kalamata olives - pitted
- 3 tablespoons olive oil - extra-virgin
- ½ tablespoon white wine vinegar
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper - freshly ground
- ⅓ cup parmesan cheese - shaved (1 ounce)
Instructions
- Arrange the arugula, red onions, and olives in a serving bowl or platter.
- Briefly mix the oil and vinegar.
- Drizzle them over the vegetables.
- Sprinkle the salad with kosher salt and black pepper.
- Top the salad with shaved parmesan cheese.
- Serve the pretty salad, and only then toss it at the table and divide it into individual plates.
Notes
- You can add protein such as chicken or shrimp to the salad and turn it into a main dish salad.
- Cherry tomatoes are an optional ingredient. I don't always use them, but when I have them on hand, they do add a pretty splash of color to the salad.
- You can assemble the salad a few hours in advance, loosely cover it with paper towels, and refrigerate it. Don't add the dressing until the last minute, or the greens will become soggy.
- This is such a pretty salad. I like to bring it to the table nicely arranged on a platter, and only then do I mix it and divide it between the diners.
- As with all salad greens, once the salad is ready and you've added the dressing, I don't recommend keeping its leftovers. You should only make as much as you can finish right away.
Nutrition per Serving
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Laura F says
Simple and easy. I used goat cheese crumbles instead of parmesan. Served with steak and mashed potatoes. My husband said it was a restaurant-level dinner!
Vered DeLeeuw says
I'm so glad this was a success, Laura!