Simple Arugula Salad: An Effortless and Fast Recipe

Here’s the easiest salad you’ll ever prepare! This quick arugula salad can be assembled in just a few minutes. You don’t need to whip up a dressing!

There’s a time for crafting recipes like sourdough bread and margherita pizza with homemade dough. However, for side dishes, I prefer simplicity. This straightforward arugula salad is arguably the most effortless salad you’ll create.

This uncomplicated arugula salad has turned into my preferred side dish due to its lack of cooking required, assembly time of under 10 minutes, and the way it mimics the flavors of restaurant fare. The key? Quality ingredients and an ideal blend of peppery greens, zesty lemon, and nutty Parmesan.

5 star reader review

“I adore your recipes! This salad is SO simple and tasty. I’ve brought it to countless potlucks and it disappears quickly. I often make it for myself.” -Susan

Key ingredients for arugula salad

The components of this arugula salad are straightforward; just ensure they are top-notch. Here’s what you’ll need for this quick salad:

– Baby arugula: Baby arugula features a delicate texture and a gentle taste. Stay clear of regular arugula, which can be far too assertive.
– Shallot: Shallots contribute a subtle onion flavor.
– Olive oil and lemon juice: These create a quick and easy dressing. Be sure to use a real lemon and skip the fake juice. I like to add zest when I have time!
– Parmesan cheese shavings: For convenience, purchase pre-shaved Parmesan – or shave your own from a larger block.

Why baby arugula makes all the difference

If you take away one lesson here, remember this: this recipe is effective only if baby arugula is used. Regular arugula (the type typically available in bunches) will not yield the same dish. Here’s the distinction:

1. Baby arugula contains soft, feathery leaves with a mild peppery taste that provides flavor without overwhelming your palate. The texture is tender and nearly dissolves in your mouth.
2. Regular arugula has much sturdier stems and a strong, sometimes bitter taste that can overshadow the salad. The leaves are tougher and need more chewing. It’s often sold in bunches.

You can find baby arugula in various mainstream grocery stores and farmers’ markets across the U.S. As a general rule, if it’s packaged in a bunch, give it a wide berth. Opt for the baby greens available in packages or bags. If you have leftover arugula, you can prepare a batch of arugula pesto or toss it into other green salads.

Lemon zesting tips

In my childhood, genuine lemons were never present in our kitchen. But now that I manage my own cooking space, they are a staple! Real lemon juice is unparalleled compared to bottled lemon juice.

If you have time, add the zest from half a lemon to the mixture. The most effective method for zesting a lemon is with a microplane grater, which completes the task swiftly.

Substitutions and variations

This salad pairs exceptionally well with thinly sliced, crisp tart apples. I love it that way so much that I included it as a recipe in my latest cookbook with Alex.

It also performs wonderfully with sliced roasted beets in an arugula beet salad. You can experiment by adding toasted pine nuts or sliced almonds, or even sliced cherry tomatoes. However, I’ve learned to resist the urge to overcomplicate things; this salad’s charm lies in its simplicity.

Ways to serve this easy arugula salad

This arugula salad is so classic and straightforward that it complements nearly every type of cuisine. It’s particularly ideal alongside Italian dishes, Mediterranean meals, or as a side for soup. Here are several serving suggestions:

Storage and make-ahead tips

While this salad tastes best fresh, I’ve discovered some strategies for storing leftovers:

– Refrigerator storage: If you have surplus (which is rare at my home!), keep it in an airtight container in the fridge for up to 2 days. The arugula may wilt, but it remains quite edible.
– Make-ahead tip: You can prepare the shallots and Parmesan shavings a day in advance and store them separately. Avoid dressing the arugula until just before serving, as the acidity in the lemon juice will cause the leaves to wilt.

Dietary notes

This arugula salad is vegetarian and gluten-free. For a vegan, plant-based, and dairy-free option, use vegan Parmesan.

Easy Arugula Salad

Here’s the easiest salad you’ll ever prepare! This quick arugula salad is fool-proof: you don’t even need to make