This simple, fresh arugula salad with olive oil and parmesan cheese is so easy to put together, and it 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.
I love salads. And by "salads" I mean simple side salads, not necessarily main-dish salads, which can also be great (this Cobb salad is wonderful, for example).
Whenever I tire of rich, complex side dishes, this simple arugula salad is my go-to side dish. It is fresh, very tasty, and it's also very easy to assemble. In addition, it goes nicely with almost any meal I can think of.
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Ingredients
You'll only need a few simple ingredients to make this tasty 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-oz bag of pre-washed arugula.
Red onion: I only use a little to add a bit of sharpness and color to the salad. Make sure it's thinly sliced - no one wants to bite into large pieces of raw onion! It's probably best to avoid sharp white or yellow onions in this salad. Red onions are milder.
Pitted olives: I like to use black kalamata olives, but any type will work.
Olive oil: Extra-virgin has the best flavor, which is especially important in this simple dish.
White wine vinegar: You can also use fresh lemon juice if you prefer. Lemon juice is milder than vinegar, so you could use a full tablespoon.
Kosher salt and black pepper: Just a little, as the olives and parmesan are very salty. As always, if using fine salt rather than kosher salt, use less of it.
Shaved parmesan cheese: You can shave it yourself with a vegetable peeler, or be lazy like me and buy it pre-packaged at Whole Foods.
Instructions
This is such as easy salad to put together - it hardly even classifies as a "recipe." 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.
Mix the oil and the vinegar and drizzle the mixture all over the vegetables.
Sprinkle the salad with kosher salt and black pepper.
Now, top it with shaved parmesan cheese. That's it! Truly easy.
Expert tip
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.
Frequently asked questions
Arugula has a much stronger flavor than lettuces such as Iceberg or Romaine. Many people describe its taste as "peppery," and I think that's fairly accurate.
It has a sharpness to it that lettuces do not have, but it's a pleasant sharpness - not bitter or overpowering.
Arugula is not a type of lettuce but rather an herb originating from the brassica (mustard) family, although it's certainly used as a salad green, similar to lettuce.
Yes! You can eat arugula raw in a salad, or you could cook it similarly to how you would cook spinach leaves. I like to quickly saute it in lots of butter and garlic, just until it starts to wilt.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can add protein to the salad and turn it into a main-dish salad. Good examples include shredded cooked chicken, grilled shrimp, and thinly sliced meat (such as grilled skirt steak).
- Add sliced cherry tomatoes. It's very tasty and it also adds a nice splash of color to the salad.
- Add crumbled bacon pieces.
Serving suggestions
This salad truly goes with anything. You can pair it with grilled chicken breast, broiled chicken breast, or with baked chicken breast 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, or meatloaf.
Storing leftovers
You can assemble the salad a few hours in advance, loosely cover it with paper towels and refrigerate. Don't add the dressing until the last minute, though, or the greens will become soggy.
As with all salad greens, once the salad is ready, I don't recommend keeping its leftovers. You should only make as much as you can finish right away.
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Recipe card
Arugula Salad
INGREDIENTS
- 5 oz arugula leaves
- ¼ cup thinly sliced red onion
- ¼ cup pitted kalamata olives
- 3 tablespoons extra-virgin olive oil
- ½ tablespoon white wine vinegar
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup shaved parmesan cheese (1 oz)
INSTRUCTIONS
- Arrange the arugula, red onions, and olives in a serving bowl.
- Briefly mix the oil and vinegar and 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.
WATCH THE VIDEO:
NOTES
- You can add protein to the salad and turn it into a main-dish salad. Good examples include shredded cooked chicken, grilled shrimp, and thinly sliced meat (such as grilled skirt steak).
- Add sliced cherry tomatoes. It's very tasty and it also adds a nice splash of color to the salad.
- Add crumbled bacon pieces.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 