Simple Lemon Arugula Salad with Parmesan
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Simple Arugula Salad with Parmesan is a perfect balance of flavors and textures, using basic ingredients, making it a delightful addition to any meal – in 10 minutes!
This fresh and vibrant salad features peppery arugula, the rich nuttiness of shaved Parmesan cheese, and the bright, zesty flavor of a lemon vinaigrette. It’s a simple yet elegant dish that works perfectly as a starter, side salad, or even a light main course.
Looking for more arugula salad ideas? Make sure to try my recipes for arugula salad with burrata, berries and peaches, arugula fennel salad with blood oranges, and couscous salad with peaches and arugula too!
Ingredients
Dressing Ingredients
- Extra virgin olive oil
- Fresh Lemon Juice
- Dijon Mustard
- Kosher Salt
- Fresh Ground Black Pepper
Arugula Salad Ingredients
- Fresh Arugula
- Shaved parmigiano reggiano cheese
- Fresh Herbs: Italian parsley, green onions, and tarragon are delicious options
- Crunchy Topping: Raw pumpkin seeds, sunflower seeds, toasted pecans, pine nuts, or pistachios
Optional Toppings
This simple salad is delicious as is, but you can make it your very own masterpiece by adding your favorite toppings, like:
- Feta Cheese
- Goat Cheese
- Cherry Tomatoes
- Diced Creamy Avocados
- Sliced Strawberries
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Simple Lemon Arugula Salad with Parmesan
Whisk olive oil, lemon juice, mustard, black pepper, and pinch of salt together in a large mixing bowl vigorously until thoroughly combined.
Add the arugula and gently toss the salad to ensure the arugula is evenly coated with the vinaigrette. I use simple wooden spoons.
Use a vegetable peeler to shave thin slices of Parmesan cheese directly over the arugula. Add the fresh herbs and crunchy add-ins, then gently toss to combine.
Arrange the salad on a serving platter or individual plates. You can add a twist of lemon zest for added visual appeal, if desired.
Serve immediately for the best texture and flavor with crusty bread and grilled chicken breast for a main dish. Serve with homemade pepperoni pizza, or garlic shrimp pasta as a delicious side salad.
A crisp, refreshing white wine like Sauvignon Blanc or Pinot Grigio would pair perfectly with this easy arugula salad.
Expert Tips
- To keep arugula fresh, store it in the refrigerator. Keep the leaves dry and store them in a plastic bag or container with a paper towel to absorb excess moisture. This will help prevent wilting.
- If you don’t have Dijon mustard, you can use whole grain mustard or even a small amount of regular yellow mustard. The mustard helps emulsify the dressing, giving it a creamy consistency.
- Freshly squeezed lemon juice is recommended for the best flavor. Bottled lemon juice can have a different taste and may contain additives and preservatives. This cute lemon juicer makes it really easy!
- Store leftover, dressed salad in an airtight container in the refrigerator for up to one day. It will not be as fresh and crisp, but still delicious.
Are you are a huge fan of arugula? Check out these prosciutto-arugula pizza, grilled peach and arugula pizza, and greens pizza recipes too!
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Enjoy!!
Simple Lemon Arugula Salad with Parmesan
Ingredients
Lemon Vinaigrette
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice fresh squeezed
- 0.5 teaspoon Dijon mustard
- pinch kosher salt
- pinch ground black pepper
Arugula Salad
- 2 ounces fresh arugula leaves washed and dried – about 2 cup lightly packed
- 1 tablespoon chopped Italian parsley or herb of you choice – tarragon, herbs de Provence
- 0.5 tablespoon sliced green onions or chives
- 1 tablespoon raw pumpkin seeds toasted pine nuts, pistachios, pecans, etc.
- 0.25 cup shaved parmigiano regiano cheese plus more for serving
Optional Toppings
- feta or goat cheese
- cherry tomatoes halved
- diced avocado
- sliced strawberries
Instructions
- Whisk olive oil, lemon juice, mustard, black pepper, and pinch of salt together in a large mixing bowl vigorously until thoroughly combined.
- Add arugula and gently toss the salad to ensure the arugula is evenly coated with the vinaigrette.
- Use a vegetable peeler to shave thin slices of Parmesan cheese directly over the arugula. Add the fresh herbs and crunchy add-ins, then gently toss to combine.
- Arrange the salad on a serving platter or individual plates. You can add a twist of lemon zest for added visual appeal, if desired.
- Serve immediately for the best texture and flavor
Notes
- To keep arugula fresh, store it in the refrigerator. Keep the leaves dry and store them in a plastic bag or container with a paper towel to absorb excess moisture. This will help prevent wilting.
- If you don’t have Dijon mustard, you can use whole grain mustard or even a small amount of regular yellow mustard. The mustard helps emulsify the dressing, giving it a creamy consistency.
- Freshly squeezed lemon juice is recommended for the best flavor. Bottled lemon juice can have a different taste and may contain additives and preservatives.
- Store leftover, dressed salad in an airtight container in the refrigerator for up to one day. It will not be as fresh and crisp, but still delicious.
