This fresh arugula salad is a burst of flavor! With peppery arugula, juicy tomatoes, and a zesty lemon vinaigrette, it’s perfect as a light lunch or a side dish.
I love how quick it is to make! Just toss everything together, and you have a healthy salad that makes you feel like a chef, even if you just mixed things in a bowl. 🍋🥗
Key Ingredients & Substitutions
Arugula: Arugula is the star here with its peppery flavor. If you can’t find arugula, try baby spinach or mixed greens, but remember they’ll change the taste a bit.
Cherry Tomatoes: I love roasting cherry tomatoes for extra sweetness. If you’re short on time, use fresh grape tomatoes, or you can substitute with sun-dried tomatoes for a different twist.
Lemon: Fresh lemons give the vinaigrette its zing! In a pinch, you can use bottled lemon juice, but fresh is always best for flavor.
Parmesan Cheese: Freshly grated Parmesan adds a nice touch. If you want a dairy-free option, nutritional yeast can provide a similar cheesy flavor.
Dijon Mustard: This adds depth to the dressing. If you don’t have Dijon, any simple mustard works, or skip it altogether if you prefer a lighter dressing.
How Do You Make a Creamy Emulsified Vinaigrette?
Making a creamy vinaigrette can seem tricky, but it’s really about emulsifying the ingredients! Here’s how to get it right:
- Combine lemon juice, Dijon mustard, honey (if using), salt, and pepper in a bowl.
- Whisk them together until well mixed.
- While whisking, slowly drizzle in olive oil. This helps the oil combine and not separate from the acidic ingredients.
- Keep whisking until it’s smooth and creamy. It should have a slightly thicker consistency.
This technique helps to bring all the flavors together, making your salad dressing much more delicious!
Arugula Salad with Lemon Vinaigrette
Ingredients You’ll Need:
For the Salad:
- 5 cups fresh arugula, washed and dried
- 1 cup cherry tomatoes, halved and oven-roasted or sun-dried
- 1 lemon, thinly sliced (for garnish)
- 1/4 cup freshly grated Parmesan cheese
For the Lemon Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional, for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes of prep time plus an additional 20-25 minutes if you choose to roast the cherry tomatoes. So in total, you’ll need around 30 minutes!
Step-by-Step Instructions:
1. Prepare the Cherry Tomatoes:
If you’re roasting cherry tomatoes, preheat your oven to 375°F (190°C). Place the halved tomatoes on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and roast them for about 20-25 minutes until they are slightly shriveled but still juicy. If you’re using sun-dried tomatoes, you can skip this step!
2. Make the Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, Dijon mustard, honey (if you want a bit of sweetness), salt, and pepper until everything is well combined. This will create a tangy base for your dressing.
3. Emulsify the Dressing:
While still whisking, slowly drizzle in the olive oil. Keep whisking until the vinaigrette is smooth and emulsified. This ensures everything is mixed well and won’t separate.
4. Combine the Salad Ingredients:
In a large mixing bowl, add the fresh arugula along with the roasted cherry tomatoes. Gently toss the ingredients together to mix them evenly without bruising the greens.
5. Dress the Salad:
Pour the lemon vinaigrette over the salad and toss gently to coat all the leaves evenly with the dressing. You want every bite to be flavorful!
6. Garnish and Serve:
Transfer the salad to a serving bowl or plate. Arrange the thin lemon slices decoratively on top, and then sprinkle generously with freshly grated Parmesan cheese.
7. Enjoy!
Serve immediately to enjoy the freshness. This arugula salad is the perfect light meal or side dish with a burst of flavor!
Enjoy your refreshing and simple Arugula Salad with Lemon Vinaigrette!
Can I Use Different Greens Instead of Arugula?
Absolutely! While arugula provides a nice peppery flavor, you can substitute it with baby spinach or mixed greens. Just keep in mind that the taste will be milder with these alternatives.
How Can I Make This Salad Vegan?
To make this salad vegan, simply omit the Parmesan cheese or use a dairy-free cheese alternative. The vinaigrette will still be flavorful even without the cheese!
How Should I Store Leftovers?
If you have any leftovers, store the salad in an airtight container in the fridge for up to 2 days. However, it’s best to store the dressing separately to keep the greens from wilting.
Can I Add Other Ingredients to This Salad?
Definitely! This salad is versatile. You can add ingredients like avocado, nuts (like almonds or walnuts), or even grilled chicken for protein. Get creative with your toppings!