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    Home » Vegetable Recipes » Arugula Salad

    Arugula Salad

    Last updated: Jun 21, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    A 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.

    Arugula salad with parmesan, onions and olives, served on a white platter.

    I don't know about you, but I really love salads. And by "salads" I mean simple side salads, not necessarily main-dish salad, 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Related recipes
    • Recipe card

    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.

    A photo collage showing the steps for making an arugula salad.

    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

    What does arugula taste like?

    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.

    Is arugula a type of lettuce?

    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.

    Can I make this salad ahead of time?

    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.

    Can I cook arugula?

    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.

    Arugula salad served on a white platter.

    Related recipes

    • Caprese Salad
    • Broccoli Salad
    • Tomato Salad
    • Asparagus Salad

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Arugula Salad
    4.95 from 68 votes
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    Arugula Salad with Olive Oil and Parmesan

    A simple, fresh arugula salad with olive oil and parmesan cheese is so easy to put together, and it makes a wonderful side dish to almost any meal.
    Prep Time15 mins
    Cook Time0 mins
    Total Time15 mins
    Course: Salad
    Cuisine: American
    Servings: 4 servings
    Calories: 143kcal
    Author: Vered DeLeeuw

    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 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

    Variations:
    • 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

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 143kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 251mg | Fiber: 1g
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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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