This fresh and simple arugula salad is easy to prepare and pairs beautifully with almost any meal. Add a protein to make it 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. The simple dressing features olive oil, vinegar, salt, and pepper. The dressing is just as easy to make as the salad, and it dresses it perfectly.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh arugula leaves: I use a 5-ounce bag of pre-washed arugula.
- Red onion: Adds color and sharpness. It should be thinly sliced - no one wants to bite into large pieces of raw onion!
- Vinegar: You can use fresh lemon juice instead. Lemon juice is milder, so you can use a full tablespoon.
- Optional additions: Cherry tomatoes. I don't always use them, but when I do, they add a pretty splash of color to the salad. The two photos below show the two versions - with and without tomatoes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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!
Laura F
Read more comments
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!Recipe Tips
- This is such a pretty salad. I like to bring it to the table in all its glory, nicely arranged on a platter, and only then mix it and divide it among the diners.
- You can add a cooked protein to turn it into a main-dish salad. Good options include halloumi cheese, shredded or cubed baked chicken breast, grilled shrimp, and thinly sliced beef (such as grilled skirt steak or flat iron steak). The photos below show the salad with halloumi cheese and with chicken cubes (I also added some leftover oven-baked bacon for extra flavor).
Recipe FAQs
It's best to avoid white or yellow onions in this salad. They are too sharp. Red onions are milder.
Sure! I often use crumbled goat cheese or feta cheese. Both are excellent in this salad. The image below shows the salad with chicken, bacon, tomatoes, and goat cheese. 
There are several delicious options, including a simple vinaigrette, ranch dressing, and blue cheese dressing. Sometimes, I skip mixing a dressing and simply drizzle the assembled salad with olive oil and a small amount of balsamic vinegar.
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.
As for leftovers, once the salad is ready and you have added the dressing, I don't recommend keeping its leftovers, as the leaves will wilt. You should only make as much as you can finish right away.
Serving Suggestions
Arugula salad pairs beautifully with chicken or fish for an all-around light meal. I like it with grilled chicken breast, broiled chicken breast, and broiled salmon. The two images below show it served as a side dish to boneless chicken thighs and to skin-on chicken breast.
Alternatively, it nicely balances out a rich meal. So, it's good with duck breast, ribeye roast, pork roast, or bacon-wrapped chicken breast.
Recipe Card
Simple 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 turn this salad 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.
- As with all salad greens, once the salad is ready and you've added the dressing, I don't recommend keeping its leftovers, as the leaves will wilt.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
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!