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Arugula salad is served on a white plate.
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Simple Arugula Salad

This fresh and simple arugula salad is easy to prepare and pairs beautifully with almost any meal. Add a protein to make it a main-dish salad!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 143kcal
Author Vered DeLeeuw

Ingredients

  • 5 ounces arugula leaves
  • ¼ cup red onion thinly sliced
  • ¼ cup kalamata olives pitted
  • 3 tablespoons olive oil extra-virgin
  • ½ tablespoon white wine vinegar
  • ¼ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ⅓ cup parmesan cheese shaved; 1 ounce

Instructions

  • Arrange the arugula, red onions, and olives in a serving bowl or platter.
    Arugula, red onions, and olives arranged on a plate.
  • Briefly mix the oil and vinegar.
    Mixing olive oil and vinegar in a small bowl.
  • Drizzle them over the vegetables.
    Drizzle the salad with the oil and vinegar mixture.
  • Sprinkle the salad with kosher salt and black pepper.
    Seasoning the salad with salt.
  • Top the salad with shaved parmesan cheese.
    Top the salad with shaved parmesan.
  • Serve the pretty salad, and only then toss it at the table and divide it into individual plates.
    The salad is brought to the table.

Video

Notes

  • You can add protein such as chicken or shrimp to turn this salad into a main-dish salad.
  • Cherry tomatoes are an optional ingredient. I don't always use them, but when I have them on hand, they do add a pretty splash of color to the salad.
  • You can assemble the salad a few hours in advance, loosely cover it with paper towels, and refrigerate it. Don't add the dressing until the last minute, or the greens will become soggy.
  • This is such a pretty salad. I like to bring it to the table nicely arranged on a platter, and only then do I mix it and divide it between the diners.
  • As with all salad greens, once the salad is ready and you've added the dressing, I don't recommend keeping its leftovers, as the leaves will wilt. You should only make as much as you can finish right away.

Nutrition

Serving: 0.25recipe | Calories: 143kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 251mg | Fiber: 1g