Simple Arugula Salad

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This Simple Arugula Salad can be made in minutes! Tender baby arugula, parmesan and red onion lightly dressed with olive oil and lemon.

I eat this salad at least 2 times a week. Whether I am making it as a lunch and adding some poached chicken to it or serving it as a side with my favorite pasta dish, I really cannot get enough of it. I love that it comes together in less than 5 minutes but it is packed with flavor.

The one trick to making this salad perfect is you’ve got to massage the lemon and olive oil into the greens. I know this may sound weird but massaging the greens helps tenderize them and make them less bitter. It’s so much better than simply pouring a dressing over the top. Trust me.

Let’s talk about everything you’ll need to make it.

Simple Arugula Salad Ingredients:

Because this salad is fresh and only has a few ingredients, it’s important to make sure that you are using the freshest best ingredients you can find.

• BABY ARUGULA: Baby arugula is smaller and more tender than full grown arugula. It is pretty easy to find these days. I can usually find it in clamshell containers with the other lettuces.
• LEMON: Freshly squeezed lemon juice its going to give you the best flavor.
• EXTRA VIRGIN OLIVE OIL: Extra virgin olive oil is going to have more flavor than other oils and is perfect for this salad.
• SALT AND PEPPER: To season the greens as you massage the lemon and olive oil into them.
• RED ONION: You want to make sure the onion is very thinly sliced. It will add texture and a subtle onion flavor without being too overpowering.
• PARMESAN CHEESE: Please grate the cheese fresh. It is going to give you the best flavor.

Step by Step Photos and Instructions:

Making this Arugula Salad is so easy! A couple things of note: it is essential to massage the arugula. Don’t skip this step! And second, you’re going to want to make this immediately before serving. That is because once you tenderize the arugula it starts to get softer and eventually wilts the longer it sits.

• STEP #1: Place arugula in a bowl. Add lemon juice, olive oil, salt and pepper. Use clean hands to gently massage the arugula. This will only take a minute or two. You’ll start to feel the leaves soften.
• STEP #2: Add the red onion and Parmesan then toss with utensils. Season once more with salt and fresh pepper and serve immediately.

Storage and Leftovers:

I recommend eating this salad immediately after you make it. Because the greens have lemon and olive oil on them, they will wilt if made in advance or if they are leftover.

Want even more arugula recipes? Try these:

With peppery arugula, sweet summer tomatoes, creamy burrata and crisp garlic toasts, this Arugula Burrata Salad will be your go-to all summer long.

Discover how to make delicious Arugula Pesto with peppery arugula, walnuts, and romano cheese for a unique twist.

This Sausage Arugula and Spinach Pasta is a perfect quick recipe for your weeknight dinner! It’s light yet hearty and full of flavor.