This fresh arugula salad is a burst of flavor, thanks to a zesty lemon vinaigrette. It’s light, healthy, and perfect for a quick lunch or a side dish with dinner.
I love how easy it is to whip up this salad—just toss the ingredients together! Plus, the lemon dressing makes it tangy and lively, just like a sunny day. 🍋
Key Ingredients & Substitutions
Arugula: This leafy green adds a peppery kick to your salad. If you can’t find arugula, you can use baby spinach or mixed greens for a milder taste.
Cherry Tomatoes: Fresh halved cherry tomatoes provide juiciness. Roasting them intensifies their sweetness. If they’re out of season, consider using sun-dried tomatoes for a different flavor.
Parmesan Cheese: Shaved Parmesan gives a salty, nutty flavor. You can use Pecorino Romano or even a plant-based cheese for a dairy-free option.
Lemon Juice: Fresh lemon juice brightens the dish. For a twist, try lime juice or vinegar like balsamic for a different flavor profile.
Dijon Mustard: This adds depth to the vinaigrette. If you don’t have it, yellow mustard will work fine, or skip it for a simpler dressing.
How Do I Make a Smooth Vinaigrette?
Emulsifying the vinaigrette is key to achieving that creamy consistency. Here’s how to do it:
- Start with your acid (lemon juice) and whisk in the mustard and sweetener (if using).
- While whisking, slowly add the olive oil. This helps blend the oil and lemon juice smoothly.
- Whisk constantly until the dressing is thick and well combined.
Remember, the right balance of oil and acid keeps the dressing delicious without overpowering your salad.
Arugula Salad with Lemon Vinaigrette
Ingredients You’ll Need:
Main Ingredients:
- 5 cups fresh arugula, washed and dried
- 1 cup cherry tomatoes, halved or roasted
- 1/4 cup shaved Parmesan cheese
For the Lemon Vinaigrette:
- 1 lemon (zested and juiced)
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt, to taste
- Freshly ground black pepper, to taste
Time Needed:
This refreshing salad takes about 15 minutes to prepare, making it a quick option for lunch or dinner. Just gather your ingredients, whip up the vinaigrette, and you’re ready to enjoy a delicious meal!
Step-by-Step Instructions:
1. Prepare the Arugula:
Start by washing the arugula under cold water to remove any dirt. Use a salad spinner to dry it effectively or gently pat it dry using a clean kitchen towel. Place the arugula in a large salad bowl, ready for all the delicious toppings!
2. Prepare the Cherry Tomatoes:
If you prefer fresh cherry tomatoes, simply cut them in half and add them to the bowl. For a deeper flavor, consider roasting them! Toss the halved cherry tomatoes in a little olive oil and place them on a baking sheet in a preheated oven at 400°F (200°C). Roast for about 10-15 minutes, until they are slightly softened and caramelized for an amazing taste.
3. Combine Ingredients:
Add your cherry tomatoes (fresh or roasted) to the arugula in the bowl. This colorful mix will be the base for your salad.
4. Make the Lemon Vinaigrette:
In a small bowl, whisk together the fresh lemon juice, lemon zest, Dijon mustard, and honey (if you want a hint of sweetness). Season it with salt and freshly ground black pepper to your liking.
5. Emulsify the Dressing:
While whisking the vinaigrette mixture, slowly drizzle in the olive oil. Keep whisking until the dressing is smooth and emulsified. You want it to come together nicely, giving you a bright, flavorful vinaigrette.
6. Dress the Salad:
Pour the lemon vinaigrette over the arugula and cherry tomatoes. Gently toss everything together, making sure the greens and tomatoes are well coated with the dressing.
7. Add Parmesan:
Sprinkle the shaved Parmesan cheese on top of your salad for that final touch. The salty, nutty flavor of the cheese complements the zesty salad perfectly.
8. Serve Fresh:
Enjoy your Arugula Salad with Lemon Vinaigrette right away! It’s crisp, refreshing, and makes for a fantastic side or light meal to satisfy your cravings.
This salad is a delightful mix of peppery arugula, juicy tomatoes, and a tangy lemon dressing, making it a hit for anyone looking for something tasty and healthy!
Can I Use Baby Spinach Instead of Arugula?
Yes, baby spinach is a great substitute! It will give the salad a milder flavor, so if you enjoy the peppery taste of arugula, consider mixing in a bit of arugula with the spinach for added zest.
How Can I Make This Salad Vegan?
To make the salad vegan, simply omit the Parmesan cheese or use a plant-based alternative. You can also add extra veggies or some toasted nuts for added texture and flavor!
Can I Prepare the Vinaigrette in Advance?
Absolutely! You can make the lemon vinaigrette up to a week ahead. Just store it in an airtight container in the fridge. Give it a good shake before using, as the ingredients may separate.
How Should I Store Leftover Salad?
If you have leftover salad, store it in an airtight container in the fridge for up to one day. The arugula may wilt, so it’s best to keep the dressing separate if you plan to eat it later!