Arugula Salad with Parmesan, Lemon, and Olive Oil

An arugula and parmesan salad with lemon, olive oil, and balsamic.

5 from 1 review

This delicious baby arugula salad with shaved parmesan, freshly squeezed lemon, olive oil, and balsamic glaze. Only 5 ingredients and 5 minutes!


Units Scale
  • 3 tablespoons extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5-ounce package of baby arugula
  • 1/3 cup shaved parmesan


  • 2 tablespoons balsamic glaze


  1. Use a vegetable peeler to shave thin pieces off a wedge of parmesan cheese. Set the shaved parmesan aside.
  2. Add the olive oil, lemon juice, salt, and ground pepper to a large bowl. Swirl it around gently to combine.
  3. Add the baby arugula to the bowl and use tongs to gently toss the salad to combine. 
  4. Add the shaved parmesan and gently toss again.
  5. Drizzle with the balsamic glaze (if using) and serve immediately.


Other Yummy Toppings

  • Toasted Pine Nuts or Walnuts
  • Candied Pecans
  • Grilled Chicken Breast

Nutrition information was calculated without the balsamic glaze.


Keywords: antipasto, Italian, rocket salad