Simplest Arugula Salad

Here’s the simplest salad you’ll ever make! This easy arugula salad comes together in minutes: you don’t even need to…

Mar 5, 2025 - 23:50

Here’s the simplest salad you’ll ever make! This easy arugula salad comes together in minutes: you don’t even need to make a dressing.

The more we cook, the more Alex and I find that the simplest recipes are the best. And that’s what we hear from you readers, too! There’s a place for the art of sourdough bread and margherita pizza with homemade dough.

But when it comes to side dishes: we want easy! Introducing: the simplest arugula salad. It’s quite possibly the easiest salad you’ll make. You don’t even have to make a salad dressing! In 5 to 10 minutes, you’ve got an elegant salad that goes with literally everything. We love this salad so much, we included a version of it in our latest cookbook!

Key ingredients in simple arugula salad

The ingredients in this arugula salad are simple too (obviously!). You’ll need to make sure they’re high quality. Here’s what you need for this easy salad:

Baby arugula: Baby arugula has a feathery texture and a mild flavor. Avoid standard arugula, which is much too strong.
Shallot: Shallot adds a nuanced onion flavor.
Olive oil and lemon juice: These make a quick makeshift dressing. You’ll need a real lemon (no fake juice!); add the zest if you have time.
Parmesan cheese shavings: For quick prep, buy Parmesan that’s cut into shavings

Variation: Peppery arugula pairs well with sweet and earthy beets. Try it with a citrus salad dressing in our arugula beet salad!

Why baby arugula is a must

For this arugula salad to work, you need to follow this important note: use baby arugula. Here’s the difference:

Baby arugula is tender, with a mild flavor and a fluffy texture. You see the lovely feathery greens in the photo? That’s baby arugula.
Standard arugula is usually sold in bunches. It has a much stronger peppery flavor, and sometimes the stems are tougher. It’s not as good for a salad like this one.

You can find baby arugula in lots of mainstream groceries here in the US! It’s also available at farmers markets. As a rule of thumb: if it is sold as a bunch, stay away. Use the baby greens that are sold in packages or bags. Got leftovers? Make a batch of arugula pesto.

Tips for zesting a lemon

Growing up, real lemons weren’t ever in our house. But now that Alex and I run our own kitchen, they’re a mainstay on the counter! Real lemon juice can’t be replicated by lemon juice in a bottle.

If you have time, add the zest of one half lemon to the mix. The best way to zest a lemon is using a microplane grater (here’s one we like), which makes quick work of it.

Best way to shave Parmesan cheese

To shortcut the time to make this simplest arugula salad, buy Parmesan cheese that’s already cut into large shavings. Alex and I found it packaged this way at the store, and it makes it easy breezy to throw a bunch in a salad.

If you can’t find it packaged that way, just go at a big block of Parmesan cheese with a vegetable peeler! It’s the easiest way we’ve found to get those lovely shavings.

Ways to serve this arugula salad

This arugula salad is so classic and simple, it goes with almost every vibe of food. It’s especially perfect alongside Italian recipes, Mediterranean meals, or as a side for soup. Here are a few ways to serve it:

Pizza. This one is perfect for a pizza party. Try it with healthy pizza, m ushroom pizza or cheese pizza.
Salmon. It would be great with lemon dill salmon or baked salmon.
Pasta. Try it with vegan lasagna, cavatappi or mushroom pasta.
Shrimp. Arugula salad pair well with shrimp fra diavola or shrimp paella.
Soup. Pair with wild rice soup or lentil soup.

Dietary notes

This arugula salad is vegetarian and gluten-free. For vegan, plant-based and dairy-free, use Vegan Parmesan.

Easy Arugula Salad

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Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 to 8
Category: Salad
Method: Raw
Cuisine: Italian

Ingredients

¾ cup Parmesan cheese shavings (about 1.5 ounces)*
1 small shallot
8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt, plus more to taste
1 ½ tablespoons lemon juice + zest of ½ lemon

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Instructions

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot.
In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

Notes

*For quickest prep, buy a container of Parmesan shavings.

More with arugula

You a fan of this nutritious green? Here are a few more recipes that use it:

Burrata with Arugula and Tomatoes: Combine gooey burrata cheese with arugula and fresh tomatoes: it’s heavenly!
10 Arugula Recipes: Here are all our best arugula recipes to use this healthy leafy green in your cooking! Throw it in salads, put it on a arugula pizza, or stuff it in a sandwich.
60 Best Salad Recipes: Any of the green salads in this list would be fantastic with a handful of baby arugula thrown in!