Name: Simple Arugula Salad with Lemon Vinaigrette and Parmesan Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 6 tbsp. extra-virgin olive oil; 2 tbsp. lemon juice; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 cups arugula; Shaved Parmesan, for garnish

Introduction

This fresh and peppery arugula salad is a simple yet flavorful side dish that pairs well with any meal. With a bright lemon dressing and a sprinkle of shaved Parmesan, it’s a quick way to add a burst of freshness to your table.

A white plate filled with a fresh arugula salad showing two main layers; the base layer is made of bright green arugula leaves with a slightly crinkled texture, scattered evenly across the plate, and the top layer consists of thin, long, pale yellow cheese shavings spread lightly over the greens, with visible speckles of black pepper. The salad sits on a white marbled surface, and there is a soft natural light illuminating the vibrant colors and fresh textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
Kosher salt
Freshly ground black pepper
4 cups arugula
Shaved Parmesan, for garnish

Instructions

Step 1: In a medium bowl, whisk together the olive oil and lemon juice until well combined. Season with kosher salt and freshly ground black pepper to taste.
Step 2: Pour some of the dressing into a large bowl. Add the arugula and toss gently to coat the leaves evenly. Taste and adjust the seasoning or add more dressing if desired. Top with shaved Parmesan before serving.

Tips & Variations

For a nutty crunch, sprinkle toasted pine nuts or walnuts on top.
Try swapping lemon juice for balsamic vinegar for a different flavor profile.
Add sliced cherry tomatoes or thinly sliced red onions for extra color and taste.

Storage

This salad is best enjoyed fresh. If you need to store it, keep the dressed arugula in an airtight container in the refrigerator for up to 1 day. To prevent wilting, store the dressing separately and toss the salad right before serving.

How to Serve

A close-up view of a fresh arugula salad in a white bowl, showing two main layers: the bottom layer of bright green arugula leaves with a slightly jagged texture, and the top layer of thin, translucent white cheese shavings scattered unevenly across the arugula. The salad is lightly sprinkled with black pepper and visible drops of olive oil, giving a glossy appearance and slight shine to parts of the leaves. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of arugula?

Yes, you can substitute arugula with spinach, baby kale, or mixed greens for a different texture and flavor.

How can I make this salad vegan?

Simply omit the Parmesan or replace it with a vegan cheese alternative or toasted nutritional yeast for a cheesy flavor.

Simple Arugula Salad with Lemon Vinaigrette and Parmesan Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

A simple, fresh arugula salad dressed with a zesty lemon vinaigrette and garnished with shaved Parmesan, perfect as a light appetizer or side dish.

Author: Lila
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian
Diet: Low Fat

Ingredients

Scale

Dressing

6 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Salad

4 cups arugula
Shaved Parmesan, for garnish

Instructions

Make the dressing: In a medium bowl, whisk together the extra-virgin olive oil and lemon juice until well combined. Season the mixture with kosher salt and freshly ground black pepper according to your taste preferences.
Toss the salad: Pour some of the dressing into a large bowl. Add the arugula and gently toss to coat the leaves evenly with the dressing. Taste the salad and adjust seasoning if needed by adding more salt, pepper, or dressing.
Serve and garnish: Once the arugula is well dressed and seasoned, transfer to serving plates or a bowl, then top with shaved Parmesan cheese to finish.

Notes

For a nuttier flavor, consider adding toasted pine nuts or walnuts.
Swap lemon juice with balsamic vinegar for a different dressing variation.
Add cherry tomatoes or thinly sliced red onions for additional layers of flavor and color.
Use fresh, crisp arugula for the best texture and taste.
The dressing can be prepared ahead and stored in the refrigerator for up to 3 days; whisk again before use.

Keywords: arugula salad, lemon vinaigrette, parmesan salad, light salad, easy salad, healthy salad, Italian salad