Arugula Salad with Balsamic Glaze is a light Italian-inspired side salad made with fresh arugula, grape tomatoes, extra virgin olive oil, and a drizzle of balsamic glaze. The arugula brings a natural peppery bite, and the balsamic glaze adds a tangy-sweet richness that balances it out. It comes together in about five minutes with no cooking required.
We love to serve this with an open-faced Prosciutto and Caprese Sandwich or our Easy Ricotta Flatbread for a simple spread that comes together fast.
Arugula Salad with Balsamic Glaze at a Glance 🔎
- 🕒 Prep Time: 5 minutes
- 👥 Servings: 4
- 🔥 Cook Method: No Cook
- 🍽️ Cuisine: American / Italian-Inspired
- 👩🍳 Pair With: Panko Crusted Scallops, Lemon Risotto, Chicken Saltimbocca
- ⭐ Difficulty Level: Beginner
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This is one of those recipes we come back to again and again because it takes five minutes and tastes like something you'd get at a nice restaurant. ~Jami
Why We Love This Recipe
- Five-Minute Prep: Wash the greens, halve the tomatoes, drizzle, toss, done. This salad is on the table faster than most sides.
- Bold, Balanced Flavor: The peppery arugula and sweet balsamic glaze are a natural pairing.
- Minimal Ingredients: You only need a handful of things, and most of them are probably already in your kitchen.
- Goes With Everything: This salad pairs with pasta, grilled meats, seafood, sandwiches, and more. It's one of the most versatile sides we make.
Arugula Salad Recipe Ingredients
- Arugula: Look for fresh baby arugula. It's more tender than mature arugula and has a slightly milder pepper flavor. Make sure to dry it well after washing so the dressing coats the leaves instead of sliding off.
- Balsamic Glaze: This is not the same as balsamic vinegar. Balsamic glaze is thicker, sweeter, and more syrupy. You can find it in most grocery stores near the vinegar, or you can make your own by simmering regular balsamic vinegar until it reduces.
- Extra Virgin Olive Oil: Use a good quality olive oil here since the dressing is so simple. You'll taste it.
- Grape Tomatoes: Halving the tomatoes is worth the extra minute. It exposes the juicy interior and helps them soak up the dressing.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Arugula: Swap for baby spinach if you want a milder flavor. Mixed greens work well too.
- Balsamic Glaze: Regular balsamic vinegar can be used if you don't have the glaze on hand. It will be thinner and slightly less sweet, but still delicious.
- Tomatoes: Campari tomatoes, heirloom cherry tomatoes, or any colorful small tomato all work well here.
- Add Cheese: Shaved Parmesan or crumbled goat cheese on top of this salad is really nice. We do it often when serving guests.
- Add Nuts: Toasted pine nuts or candied walnuts add crunch and a little extra depth.
- Presentation: Arrange the arugula on a large flat platter instead of a bowl. Scatter the tomatoes on top and drizzle the glaze last for a beautiful presentation.
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How to Make an Arugula Salad with Balsamic Glaze
Step 1: Prepare the Ingredients
Wash the arugula leaves gently and pat them dry.
Halve the grape tomatoes to expose their juicy interior.
Step 2: Toss and Serve
Drizzle the olive oil and balsamic syrup over the arugula and tomatoes. Season with salt and pepper to your taste.
Gently toss the salad to mix the dressing evenly with the arugula leaves and tomatoes. Add more balsamic glaze if desired. Serve immediately to maintain freshness.
Storage
Store any leftover arugula salad with balsamic glaze in an airtight container in the refrigerator for up to two days, though the arugula will wilt once it's dressed. For the freshest results, keep the dressing separate and toss just before serving. This salad is not freezer-friendly.
Recipe FAQs
For salads, grape and cherry tomatoes are excellent choices due to their firm texture and sweet flavor, which balance well with the peppery taste of arugula. They hold up well in dressings and are less likely to become mushy.
To make a homemade balsamic reduction, pour about a cup of balsamic vinegar into a small saucepan and simmer over low heat until it reduces to about a quarter of its original volume, which typically takes 10-15 minutes. As it cools, it will thicken further.
For a lighter dressing option, consider making a dressing with lemon juice, mustard, and a touch of honey mixed with olive oil. This alternative provides a lighter, tangy flavor that pairs well with the natural tastes of arugula and tomatoes.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Dry your arugula completely before dressing it. This is the step most people skip, and it makes a real difference in texture.
✔️ DO Use balsamic glaze, not balsamic vinegar, for the best flavor. The glaze is sweeter, thicker, and clings to the leaves.
❌ DO NOT Dress the salad too far in advance. This salad is best served immediately after tossing.
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📖 Recipe
Arugula Salad with Balsamic Glaze
Equipment
- Knife
Ingredients
- 5 ounces arugula lettuce
- 1 pint grape tomatoes halved
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoons balsamic glaze plus more to drizzle on top if desired.
- salt and freshly cracked pepper to taste
Instructions
- Wash the arugula leaves gently and pat them dry. This ensures that the salad stays crisp and fresh.
- Halve the grape tomatoes to expose their juicy interior.
- Drizzle the olive oil and balsamic syrup over the arugula and tomatoes. Season with salt and pepper to your taste.
- Gently toss the salad to mix the dressing evenly with the leaves and tomatoes. Add more balsamic glaze if desired. Serve immediately to maintain freshness.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Dry the arugula thoroughly after washing - a salad spinner works great here.
- Halve the grape tomatoes so they soak up the dressing and add more flavor.
- Start with less dressing than you think you need, toss, and add more from there.
- Save the balsamic glaze drizzle for the very end so it stays visible and concentrated on top.
Jami Powell says
Our family loves this simple side salad!