This fresh arugula salad is a bright mix of peppery greens and zesty lemon dressing. Perfect for a light lunch or as a side dish to any meal!
Feeling fancy? Toss in some nuts or cheese for extra crunch! I love how quickly I can whip this up—no cooking, just mix, and serve! 🥗
Key Ingredients & Substitutions
Arugula: This peppery green is the star of the salad. If you can’t find arugula, baby spinach or mixed greens work well as alternatives. They won’t have the same spicy kick, but they still add freshness.
Cherry Tomatoes: I love using a mix of red and yellow cherry tomatoes for a pop of color! If you don’t have these, try halved regular tomatoes or even diced bell peppers for crunch.
Parmesan Cheese: Shaving Parmesan adds a nice touch. For a dairy-free option, consider using nutritional yeast or vegan cheese. Both can provide that cheesy flavor without the dairy.
Lemon: Fresh lemon juice is key for brightness. If you’re in a pinch, bottled lemon juice works, but fresh is always best! You can also use vinegar if needed—white wine or apple cider vinegar can substitute.
How Do You Make a Quick and Delicious Vinaigrette?
Making vinaigrette is super simple and rewarding! The key is balancing the acid and oil. Here’s how to do it:
- Juice your lemon and zest it for extra flavor. Make sure to remove any seeds.
- In a small bowl, combine the lemon juice, zest, Dijon mustard, and honey (if desired).
- Season it with salt and fresh pepper to taste.
- Whisk it all together as you gradually drizzle in the olive oil. This helps to combine the ingredients into a smooth dressing.
And there you go! You can store leftover vinaigrette in the fridge for a week. Just give it a quick shake before using!
How to Make Arugula Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh arugula, washed and dried
- 1 cup cherry tomatoes, halved (mix of red and yellow for color)
- 1/4 cup shaved Parmesan cheese
For the Lemon Vinaigrette:
- 1 lemon (for juice and zest)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes total—5 minutes for prep and about 5 minutes to mix everything together. Super quick and easy, making it perfect for a light meal or a colorful side dish!
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large salad bowl, add the fresh arugula. Then, slice the cherry tomatoes in half and scatter them over the arugula. This combination creates a lovely fresh base for your salad.
2. Make the Lemon Vinaigrette:
In a small bowl, zest the lemon first, then cut it in half and squeeze out the juice. Whisk together the lemon juice, lemon zest, Dijon mustard, optional honey, salt, and freshly ground black pepper until the mixture is well combined.
3. Combine and Emulsify:
As you whisk the vinaigrette, slowly drizzle in the olive oil. Whisk continuously until the dressing thickens and emulsifies, turning creamy and smooth.
4. Dress the Salad:
Pour the homemade lemon vinaigrette over the arugula and tomatoes. Use tongs or your hands to gently toss the salad until the leaves are evenly coated with the dressing.
5. Add the Finishing Touches:
Finally, sprinkle the shaved Parmesan cheese generously on top of your salad for a delicious burst of flavor.
6. Serve and Enjoy:
Serve your arugula salad immediately as a refreshing side dish or light lunch. Enjoy the crisp, peppery arugula paired with zesty lemon vinaigrette!
Can I Use Another Green Instead of Arugula?
Absolutely! If you’re not a fan of arugula’s peppery flavor, you can substitute it with baby spinach, mixed greens, or even kale, though you may want to massage the kale a bit to soften it.
How Do I Store Leftovers?
For best freshness, store any leftover salad without the dressing in an airtight container in the fridge for up to 2 days. Dress just before serving to keep the greens crisp.
Can I Make the Vinaigrette in Advance?
Yes! You can make the lemon vinaigrette a few days ahead. Just store it in a sealed container in the fridge. Give it a good shake before using, as it may separate while sitting.
What Can I Add for Extra Flavor and Texture?
Feel free to get creative! Add nuts (like walnuts or pine nuts), seeds (like sunflower or pumpkin), or fruits (like sliced apples or pears) for added crunch and a hint of sweetness.
