This simple and fresh arugula salad with olive oil and parmesan 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 (such as this tomato salad), not necessarily main-dish salads, which can also be great (this Cobb salad is lovely, for example).
This simple arugula salad is my go-to side dish whenever I tire of rich, complex side dishes. It is fresh, delicious, and easy to assemble. 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 arugula 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, as shown in the photo below.
- 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 sliced cherry tomatoes. They are delicious and add a nice 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.
Arugula Salad 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.
Mix the oil and vinegar and drizzle the mixture on the vegetables.
Sprinkle the salad with kosher salt and black pepper.
Top the salad 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 has a stronger flavor than lettuces such as Iceberg or Romaine. Many people describe its taste as "peppery." It has a sharpness that lettuces do not have, but it's a pleasant sharpness - not bitter or overpowering.
Arugula is not a type of lettuce but an herb from the brassica (mustard) family. However, we do tend to use it as a salad green, the way we use lettuce. 
Yes! You can eat arugula raw in a salad or cook it the way you would cook spinach leaves. I like to quickly saute it in lots of butter and garlic until it 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
This salad goes with anything. You can pair it with grilled chicken breast, broiled chicken breast, baked chicken breast, 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.
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Recipe Card
Arugula Salad with Parmesan
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
- â…“ 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.
Video
Notes
- You can add protein such as chicken or shrimp to the salad and turn it into a main dish 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.
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. 
Cindy
I love this salad and make it at least once a week. I prefer lemon juice to vinegar so that's what I typically use.
Vered DeLeeuw
I'm so glad you like this salad, Cindy!
Betty
Such a simple salad and so tasty. I've made it several times now and I like to make little changes such as adding a handful of cranberries or crumbled goat cheese (or both!). Thank you for a delicious and easy salad idea.
Vered DeLeeuw
You're very welcome, Betty! Thank you for leaving a comment.