Name: The Best Arugula Salad Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 pkg. (5 oz.) baby arugula, washed and dried ((4 to 5 cups)); 2 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice ((from 1 lemon)); 1 teaspoon honey; ¼ teaspoon kosher salt; ¼ teaspoon coarse ground black pepper; 2 ounces shaved Parmesan cheese ((½ cup))

Arugula’s peppery bite is enhanced by a simple lemon vinaigrette and mellowed with aged Parmesan cheese in this classic Italian arugula salad recipe.

Recipe Overview

Why you’ll love it: The salad is simple, fresh, and easy to make. It goes well with everything.

How long it takes: 10 minutes
Equipment you’ll need: salad bowl
Servings: 4

Overhead view of a salad made with arugula, parmesan, and a lemon vinaigrette.

Why You’ll Love this Arugula Salad

Simple: Sometimes we overthink salads. I read a long time ago that ideally a salad shouldn’t ever have more than five ingredients. Meet this classic arugula salad: arugula, olive oil, lemon juice, honey, and Parmesan cheese. Add a little salt and freshly ground black pepper and that’s it!
Classy: Think of it as the little black dress of salads. Simple and stunning.
Versatile: Great with any type of meat main dish, and also amazing piled atop a pizza. Read on for more ideas!

Arugula, parmesan, and lemon zest in a white bowl on a wooden background.

About Arugula

Arugula is a member of the cruciferous family, and is a cold weather crop. Look for it in the spring and fall. Originally grown as an herb, arugula has a mild peppery bite, almost spicy in flavor. You may know it as “rocket” or “Italian cress” — actually, there are several different names. Arugula is packed with nutrients, phytochemicals, and fiber, and has lots of health benefits.

What’s in a classic arugula salad?

Arugula: Be sure to rinse it well and dry it as much as possible. A salad spinner is the best tool to dry greens.
Olive Oil: Since this is such a simple salad, make sure to use good quality extra virgin olive oil for the best flavor.
Lemon Juice: Freshly squeezed is best; you’ll need one lemon. If you want to top the salad with lemon zest, be sure to zest the lemon before juicing it.
Honey: Optional, but we like just a little sweetness to balance the tangy lemon and spicy arugula. Omit it for a keto diet; for vegan, substitute agave syrup.
Coarse Salt and Freshly Ground Black Pepper
Parmesan Cheese: While you could use shredded Parmesan, it’s much more impressive when it’s very thinly sliced or shaved.

How To Make It

It’s so easy! Whisk together the dressing ingredients in a large bowl. Add arugula and toss until well coated. Stir in Parmesan cheese, or plate the salad and garnish with Parmesan. That’s it!

Large bowl of a classic arugula salad with parmesan. Silver serving utensils, red wine, and a cork also pictured.

What to Serve with Arugula Salad

Meat Main Dish: So fresh and simple, this arugula salad with lemon is the perfect accompaniment to most meals. Try it with herb marinated lamb chops. It’s perfect with oven baked breaded pork chops, air fryer chicken thighs, or lemon salmon with dill.
Pizza: You’ll love it served on a simple pizza. Simply spread a layer of arugula salad over the pizza right after you take it out of the oven. Try it on grilled pizza with pesto and tomatoes. The combination of warm crispy pizza crust, melty cheese, garlic, and the bright lemony tang of arugula salad is serendipity.

Arugula, parmesan and lemon zest in a white bowl on a wooden background, with two glasses of red wine.

Ways To Change It Up

Keep in mind that additions to this salad may detract from its simple goodness. If you do want to embellish your salad, try limiting yourself to one or two items. Think of it as jewelry with the little black dress.

Add more vegetables such as sliced radishes, peppers, red onions, tomatoes, etc. Be sure to try my spring orzo salad with asparagus and artichokes.
Add sliced fruit, such as strawberries in the spring, sliced pears or apples in the fall, or dried fruits any time at all.
Top with fresh herbs, such as sliced basil, chopped parsley, cilantro leaves, dill, or lemon balm.
Use a different green. If you’re not a fan of arugula, spinach, leaf lettuce, or romaine are good alternatives.
Try goat cheese, blue cheese, or gorgonzola instead of the Parmesan.
Use any dressing you like. The simple lemon vinaigrette is classic but you can top the salad with any homemade salad dressing (or purchased salad dressing). Homemade croutons are delicious too.

A simple and classic arugula salad in a white bowl with silver tongs in it.

Storage & Make Ahead Tips

This salad is best served immediately once the ingredients are combined because the arugula wilts somewhat after it’s dressed. It will still taste great but won’t look quite as attractive.

Make ahead ideas: Prepare dressing, wash and dry arugula, and shave the Parmesan cheese up to a day ahead. Store components of the salad separately in the fridge and combine right before serving.

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