Introduction
The first time I tasted arugula salad, it was at a cozy dinner party hosted by a friend who believed in the beauty of simple flavors. The peppery bite of fresh arugula, paired with juicy tomatoes, crunchy cucumbers, and crisp croutons, instantly won me over. My friend Lina Vexley, always an advocate for fresh and seasonal produce, told me that arugula adds character to any dish with its bold taste. That evening, I realized that salads don’t need to be complicated to feel elegant. Arugula salad has since become one of my favorite ways to enjoy greens with personality.
Fresh Arugula Salad
Equipment
- Mixing Bowl
Ingredients
Salad Base
- 6 cups arugula leaves washed and dried
- 1 cup cherry tomatoes halved
- 1 cucumber sliced thinly
- 1 cup croutons homemade or store-bought
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a large bowl, add arugula leaves, cherry tomatoes, cucumber slices, and croutons.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad ingredients.
- Toss gently to combine, making sure the arugula is evenly coated.
- Serve immediately for the freshest taste.
Notes
Nutrition
How to Make Arugula Salad
Arugula salad is as simple as it is flavorful, making it a go-to choice when you need a fresh side or a light meal. Begin by preparing the vegetables. Wash and dry six cups of fresh arugula leaves, ensuring they are crisp and clean. Place them in a large mixing bowl. Next, halve a cup of cherry tomatoes and slice one cucumber into thin rounds. Add these to the bowl along with a cup of crunchy croutons. These basic yet colorful ingredients provide a balance of peppery, juicy, and crunchy textures.
Now it’s time to prepare the dressing. In a small bowl, whisk together three tablespoons of olive oil, two tablespoons of freshly squeezed lemon juice, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper. This simple vinaigrette highlights the natural flavors of the arugula without overpowering its peppery bite. You can also customize it by adding a pinch of Dijon mustard or a drizzle of honey for sweetness.
Pour the dressing over the salad ingredients and toss gently, making sure each leaf of arugula gets coated. Be careful not to overmix, as arugula is delicate and can bruise easily. Once combined, serve the salad immediately to enjoy it at its freshest.
For an extra touch, consider topping the salad with shaved Parmesan cheese, toasted pine nuts, or even slices of ripe avocado. These additions can turn a simple arugula salad into a more filling dish. Whether served as a side with pasta, grilled meat, or as a light lunch on its own, this salad is versatile and always refreshing.
Conclusion
Arugula salad is a celebration of simplicity and freshness. With its peppery greens, juicy tomatoes, crisp cucumbers, and crunchy croutons, it delivers both texture and flavor in every bite. Inspired by Lina Vexley’s love for seasonal vegetables, this recipe shows how effortless ingredients can come together into something memorable. Perfect for a quick lunch, an elegant dinner starter, or even as part of a picnic, arugula salad is versatile and vibrant. Once you try it, you’ll appreciate how easy it is to enjoy healthy, flavorful greens in such a satisfying way.