Arugula Salad with Lemon and Parmesan

This arugula salad with lemon and Parmesan is one of my favorite simple meals. You only need 5 ingredients and 5 minutes to make a salad that can be served for lunch or dinner.

Why You’ll Love it

• It is ready in 5 minutes and uses only 5 ingredients.
• The baby arugula is bold and peppery, yet tender and delicate. The simple lemon dressing and savory parmesan provide a perfect balance.
• Arugula is a good source of antioxidants, vitamins, and minerals. Including it in salads is a great way to get more leafy greens in your diet.
• This versatile salad can impress a guest, elevate date night, or create a satisfying dinner on a busy weeknight! Serve it with steak, seafood, pizza, or an antipasto platter.

Simple recipes with fresh ingredients can be the most satisfying. Sometimes, good food doesn’t need a ton of ingredients or special techniques.

I put this simple arugula salad on a pedestal next to Caprese salad. And, by the way, they are delicious when paired! It’s not fussy or complicated and only takes a few minutes to prepare. 

After you make this simple salad a time or two, you’ll have the easy recipe memorized.

Ingredients

• I like to buy a container of pre-washed baby arugula for making this salad. It makes it so easy to put together. Arugula is also easy to grow! If you have a space to garden, consider adding arugula to your growing plans. I’ve tried making this salad with the spinach and arugula mixes, and it is not as good. The spinach doesn’t hold up as well with the lemon and olive oil.
• Parmesan cheese adds a cheesy, nutty, salty, robust, savory, and umami flavor. When shopping, look for Parmigiano Reggiano for the best quality and flavor. When preparing, shave the pieces with a vegetable peeler. The big pieces of Parmesan cheese are essential to this salad. They add texture and are fresh, aromatic, and flavorful.
• Fresh-squeezed lemon juice is essential to this salad. I do not recommend using bottled lemon juice. When the ingredients are so few and simple, they must be high quality.
• Extra virgin olive oil helps form the dressing, adds a pleasant flavor, and balances the bold flavors of lemon and arugula. When choosing an olive oil, look for single-origin, extra virgin olive oil and make sure to check the date.
• Salt & pepper enhance the flavors and make this mouthwatering salad even better.
• Balsamic glaze is totally optional. A drizzle of it on top adds an extra oomph! If you have some on hand, use it. If not, it’s totally ok to skip. I always use my homemade Glaze with Balsamic Vinegar of Modena. You can also buy it in the grocery store with vinegar. 

Variations

• Add toasted nuts such as pine nuts or walnuts.
• Sprinkle with candied pecans.
• Top with grilled chicken to make it a meal.

How to Make this Simple Arugula Salad

Use a vegetable peeler to shave pieces off a wedge of Parmesano Reggiano cheese. Then, set them aside.

Add the olive oil, lemon juice, salt, and pepper to a large bowl. Then add the arugula and toss to combine.

Add the shaved parmesan and toss to combine.

Drizzle with the balsamic glaze (if using) and serve. Check out my balsamic glaze recipe to learn how to make it.

Yum!

Serving Tips for Arugula Salad

This simple arugula salad is quick, easy, and versatile. It works just as well for a quick weeknight dinner or lunch salad as it does for a fancy dinner!

Drink Pairing

Arugula salad pairs well with a crisp white wine such as Pinot Grigio or savignan blanc. If you’re serving it with steak, try it with a full-bodied red wine.

For a beer pairing, try it with an ice-cold lager.

Menu Pairing

It’s perfect when you want to impress your guests. I love serving it for date night with steak or seafood. It’s also a great side for a special Valentine’s Day dinner. Some of my favorite ways to serve this salad are: 

• Serve this simple arugula salad with a pan-seared steak and balsamic glaze.
• Serve it as a side dish for pesto tortellini or spaghetti al tonno e burro.
• A quick lunch topped with grilled chicken or leftover chicken. Or with a sandwich.
• As part of an antipasto course with any Italian dinner.
• A quick salad to go with pizza or wings.
• Make an antipasto spread with Caprese salad, marinated olives, and bruschetta or crostini.
• Make it when you need to add an easy veggie to a heavy dish like chicken spaghetti or 3 cheese baked ziti.

More Delicious Salads

What’s your favorite way to serve arugula salad? Let me know in the comments below!