This easy Italian Arugula Salad Recipe with Parmesan is the perfect accompaniment for any meal. Made with a simple lemon vinaigrette and fresh arugula, this easy side salad comes together in only 10 minutes!
Arugula is a leafy green vegetable that is native to the entire Mediterranean region. It has a distinct pepper flavor that is tart and slightly bitter. Since arugula has such a strong flavor, it's best to pair it with simple flavors.
This easy Italian arugula salad recipe with parmesan is served with a light lemon vinaigrette. The best part about this quick side dish is that it comes together in minutes with a few simple ingredients.
Serve with easy salad with creamy mushrooms risotto, pasta with pancetta and peas or pesto orzo with chicken.
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🥬 Ingredient notes
- Arugula - This light and peppery green pairs well with the nutty parmesan cheese and tart lemon vinaigrette. If you would like something more mild, baby spinach or mixed salad greens can be mixed in or substituted.
- Parmesan - Shaved Parmigiano Reggiano cheese adds a nice creamy, nutty flavor to this simple arugula salad. You can shave the parmesan using a vegetable peeler (affiliate link) or also buy pre-shaved parmesan. Pecorino romano is another hard Italian cheese that would be a great alternative.
- Vinaigrette - This light lemon vinaigrette adds a nice tart flavor without being overpowering. For a more simple salad dressing, try drizzling a good quality extra virgin olive oil over this arugula and parmesan salad. You can also serve it with freshly squeezed lemon on top. Read more about olive oil so you can ensure you are choosing the best type.
📋 Substitutions and variations
- Toppings - If you would like to add more toppings, then try toasted pine nuts, roasted cherry tomatoes, or shaved red onion.
🥣 Step by step instructions
First, add half of the peppery arugula to a large salad bowl and then layer half of the shaved parmesan cheese on top. Layer the second half of the arugula, followed by the remaining shaved parmesan.
In a small mason jar or container with a lid, combine the extra virgin olive oil, fresh lemon juice, kosher salt, and freshly ground black pepper. Shake vigorously to combine the ingredients.
Drizzle the lemon vinaigrette over the entire salad and then toss gently to coat the arugula leaves in the dressing.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Layer the arugula and parmesan shavings to evenly distribute the ingredients throughout the salad.
- Shake the dressing ingredients well to combine so they don't separate.
- Toss the salad only lightly to distribute the dressing, but not upset the balance of the cheese and arugula.
⏲️ Make ahead and storage instructions
This classic Italian arugula salad recipe, along with the dressing can be assembled separately 12-24 hours ahead of time. When you are ready to serve, re-shake the dressing to make sure it's combined, drizzle it on the salad and then toss to combine.
Leftover dressed salad typically won't keep well as the dressing breaks down the arugula over time. If the salad has been served separate from the dressing, then it will keep for about 3 days in the refrigerator in an airtight container. Keep any leftover lemon vinaigrette in a sealed container for up to 7 days.
🥗 More salad recipes
If you loved this delicious and easy Italian arugula salad with parmesan, then check out these other easy side dishes that I know you would love too.
- Spinach Salad with Pears
- Melon and Prosciutto Caprese Salad
- Italian Celery Salad with Parmesan
- Summer Panzanella Salad
📖 Recipe
Easy Italian Arugula Salad Recipe with Parmesan
Video
Ingredients
- 5 ounces fresh arugula
- 1 ½ ounces parmigiano reggiano, shaved
- 1 Tablespoon fresh lemon juice
- 3 Tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- 1 pinch black pepper
Instructions
- Layer half of the fresh arugula in the serving bowl and layer half of the shaved parmigiano reggiano on top.
- Repeat with the remaining arugula and parmigiano reggiano cheese.
- In a small mason jar or container with a lid, combine the fresh lemon juice, extra virgin olive oil, kosher salt, and ground black pepper.
- Cover the jar and shake vigorously for 30 seconds until everything is well combined.
- Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.
Notes
- Arugula - Baby spinach or mixed greens can be mixed with or substituted for the arugula for a more mild flavor.
- Cheese - Pecorino romano or another hard cheese can be substituted.
- Toppings - Add toasted pine nuts, shaved red onion, or roasted tomatoes.
- Vinaigrette - Squeezed fresh lemon juice or extra virgin olive oil can be used alone to dress the salad.
- Make Ahead - Layer salad, make the dressing, and store them separately 12-24 hours ahead of time. Cover salad and plastic wrap and store dressing in an airtight container. At serving time, re-shake the dressing to make sure it's combined, and then drizzle on the salad and toss to combine.
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