Arugula Salad Recipe

I love crafting vibrant meals that combine crisp freshness and tangy brightness. This arugula salad with Lemon Vinaigrette features sharp cherry tomatoes, cool cucumber slices, and a hint of red onion mingled with garlic, Dijon mustard and zesty lemon juice. It’s a captivating mix designed to awaken your palate this spring and summer.

I love experimenting with simple recipes that bring out the best flavors of summer and spring. This arugula salad is one of my favorites because it blends crisp greens with a punchy lemon vinaigrette that really wakes up your taste buds.

I start with 4 cups of fresh arugula, adding in 1 cup of cherry tomatoes and 1/2 cup of thinly sliced cucumber to create a bright and colorful base. A splash of extra virgin olive oil and 1/4 cup of fresh lemon juice mixed with a finely minced garlic clove, a teaspoon of Dijon mustard and a bit of honey gives it a zesty, tangy edge reminiscent of some of the popular recipes I’ve seen online.

I then toss in 1/4 cup thinly sliced red onion to round out the flavors and season with salt and pepper. This salad is refreshingly simple yet full of character and seriously addictive.

Why I Like this Recipe

I really like this recipe because its simple to make and the ingredients always feel so fresh. I love how the lemon vinaigrette adds a bright, tangy kick to the arugula and veggies—its like a burst of sunshine in every bite. I also appreciate that the salad doesn’t feel too heavy yet is full of flavor since every bit, from the garlic to the red onion, gets its moment to shine. And lastly, I like that its super versatile so I can tweak it a bit to match my mood or whatever else ive got in the fridge.

Ingredients

• Arugula – a peppery, fibrous green loaded with vitamins and antioxidants.
• Cherry tomatoes offer a burst of sweetness and vitamin C for healthy flavor.
• Extra virgin olive oil brings smooth, rich healthy fats that make the salad taste vibrant.
• Fresh lemon juice adds a zesty sour kick which really wakes up the mix.
• Dijon mustard gives a tangy, slightly spicy note that ties all ingredients together.

Ingredient Quantities

• 4 cups fresh arugula (washed n trimmed)
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup extra virgin olive oil
• 1 garlic clove, finely minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

How to Make this

1. First, wash and trim your arugula and place it in a big bowl along with the halved cherry tomatoes, sliced cucumber and red onion.

2. In a small bowl, put the fresh lemon juice, minced garlic, dijon mustard and honey.

3. Slowly drizzle in the extra virgin olive oil while whisking the mixture until its well combined.

4. Season the dressing with a pinch of salt and pepper, and give it a good mix.

5. Pour the dressing over your salad ingredients in the big bowl.

6. Toss the salad gently so that every leaf and slice gets some of the lemon vinaigrette.

7. Taste the salad and adjust salt or pepper if needed.

8. Let the salad sit for about 5 minutes to absorb the flavors a bit.

9. Give it one last gentle toss before serving.

10. Enjoy your refreshing arugula salad on a warm spring or summer day!

Equipment Needed

1. Large bowl for tossing the arugula, cherry tomatoes, cucumber and red onion
2. Small bowl to mix the lemon juice, garlic, dijon mustard and honey
3. Whisk to slowly drizzle and blend in the olive oil
4. Knife to slice the cucumber and red onion and halve the tomatoes
5. Cutting board to prep all the produce
6. Measuring cups and spoons to get the right amounts of lemon juice, olive oil, mustard and honey

FAQ

Arugula Salad Recipe Substitutions and Variations

• If you don’t have cherry tomatoes, you can try using grape tomatoes or even regular tomatoes chopped into bite sized pieces
• If the cucumber is missing, diced zucchini works pretty well to add that refreshing crunch
• Instead of red onion, you might use some shallots or even green onions if you want a milder flavor
• Out of lemon juice? Lime juice or a light apple cider vinegar is a decent fallback
• If extra virgin olive oil isn’t on hand, grapeseed oil or even avocado oil can do the trick

Pro Tips

1. Try using a salad spinner when you clean the arugula to get rid of all the extra water, its a game changer for keeping the salad crisp.
2. When you mix up the dressing, add the olive oil super slowly while whisking. This helps the dressing emulsify better so everything coats evenly.
3. Allow the salad to rest for a few minutes after tossing in the dressing so the veggies can really soak up those flavors, it makes the taste pop.
4. Slicing the veggies evenly is key, so use a really sharp knife and take your time. It’ll help the salad look as good as it tastes.