Simple Arugula Salad
Let’s take it easy with a quick, healthy side like this Arugula Salad with lemon balsamic dressing. This flexible recipe goes with just about anything (chicken, seafood, pizza, and even brunch recipes like quiche all taste fab with arugula). It’s simple, endlessly customizable, and the bright dressing makes it the best arugula salad you’ll ever make.
My husband and I bring a big salad to our dinner table almost every night. They’re never fussy affairs, but rather greens-heavy numbers that may have a twist here and there to keep things interesting. A peppery arugula salad is one that’s heavily on repeat — especially this one. It’s inspired by the versions we kept bumping into at a few of our favorite pizza spots before we quickly realized it’s all too easy to make at home ourselves.
It’s a one-bowl affair, as the lemony vinaigrette is whisked together in the serving bowl before the arugula gets tossed in. Then you add Parmesan on top (shaved so you get salty goodness and a bit of crumbly texture in every bite) and serve.
Only 3 ingredients. This three-ingredient salad is one that barely needs a recipe — make it once and you’ll be making it from memory from here on out.
It’s perfect with everything. It’s a salad that won’t overpower your favorite pizza or, really, anything so don’t hesitate it to serve it alongside pasta, steak, or roast chicken.
Arugula: You’ll need 5 ounces of arugula (about 5 packed cups).
Parmesan cheese: Grab a block or wedge of Parmesan cheese and shave 2 ounces of it (about 2/3 cup).
Lemon: A couple tablespoons of freshly squeezed lemon juice brightens up the dressing.
Make the dressing. Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl.
Toss the salad. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.
The dressing can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. Whisk again before using.
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon kosher salt
Freshly ground black pepper
5 ounces arugula (about 5 packed cups)
2 ounces shaved Parmesan cheese (about 2/3 cup)