This Arugula Salad with Lemon Vinaigrette is light, zesty, and the perfect complement to any meal. The peppery bite of fresh arugula pairs beautifully with a bright, homemade lemon dressing that comes together in seconds.
This salad pairs perfectly with our Bay Scallop Pasta or Shrimp Scampi (Without Wine) for a light and refreshing meal.
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Looking for more great side salad ideas? Try our Halloumi Cheese Salad or our Arugula Salad with Balsamic Dressing.
Why We Love This Recipe
- Bright and refreshing: The zesty lemon vinaigrette enhances the fresh arugula.
- Quick to prepare: Ready in just 5 minutes with simple ingredients.
- Pairs with everything: Complements pasta, seafood, chicken, and more.
- Healthy and light: A flavorful way to add greens to your meal.
Arugula Salad with Lemon Vinaigrette Ingredients
This arugula salad with lemon vinaigrette comes together with just a few simple, high-quality ingredients that pack a punch of flavor.
- Arugula: Peppery and crisp, arugula adds a fresh bite that balances the tangy dressing.
- Parmesan: Shaved Parmigiano Reggiano brings a salty, nutty richness to the salad.
- Lemon: Fresh lemon juice gives the vinaigrette a bright, zesty kick.
- Extra Virgin Olive Oil: A high-quality olive oil adds richness and smooths out the acidity.
- White Wine Vinegar: Mild and slightly sweet, it enhances the lemon for a well-rounded dressing.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Parmesan: Use Pecorino Romano for a sharper, slightly saltier bite.
- Additional Toppings: Take this salad to the next level by adding some toasted pine nuts or prosciutto.
How to Make an Arugula Salad with Lemon Dressing
Step 1: Prepare the Dressing
In a small mixing bowl, whisk together the olive oil, white wine vinegar, lemon juice, and black pepper until well combined. Set aside.
Step 2: Prepare Ingredients
Rinse the arugula under cold water and allow it to drain in a colander. Pat dry if needed.
Using a vegetable peeler, shave thin pieces of Parmesan from a block of Parmigiano Reggiano.
Step 3: Assemble the Salad
In a large salad bowl, add the arugula and Parmesan shavings.
Step 4: Dress and Serve
Drizzle the prepared lemon vinaigrette over the salad. Toss gently to coat.
Adjust seasoning with additional lemon juice, black pepper, or salt if desired.
Serve immediately, garnished with lemon slices if preferred.
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 Only use freshly squeezed lemon juice for the best flavor—bottled lemon juice won’t give the same bright, fresh taste.
✔️ DO Use high-quality extra virgin olive oil, as it enhances the overall flavor of the dressing.
✔️ DO Toss the salad just before serving to keep the arugula crisp and fresh.
Storage
Store salad in an airtight container in the refrigerator without dressing. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
Recipe FAQs
Yes, but for the best texture, keep the arugula and dressing separate until you're ready to serve. The lemon vinaigrette can be made in advance and stored in the fridge for up to a week.
Arugula salad with lemon vinaigrette pairs well with grilled chicken, shrimp, salmon, or even chickpeas for a plant-based option. The bright acidity of the dressing complements both lean and rich proteins.
To balance the bitterness, use a well-emulsified lemon vinaigrette with a touch of honey or maple syrup. Adding toppings like shaved Parmesan, toasted nuts, or fresh fruit can also mellow out the flavor.
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📖 Recipe
Arugula Salad with Lemon Vinaigrette
Ingredients
Arugula Salad
- 5 ounces Arugula lettuce
- 1 ounce parmesan cheese, shaved
- salt and freshly cracked pepper to taste
Lemon Vinaigrette Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoons white wine vinegar
- 1 tablespoons fresh lemon juice
- freshly cracked pepper to taste
Instructions
- In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, and black pepper until well blended. Set aside.
- Rinse and drain the arugula thoroughly, then pat dry if needed. Use a vegetable peeler to shave one ounce of Parmesan into thin slices.
- Add the arugula and Parmesan shavings to a large salad bowl. Drizzle with the lemon vinaigrette, tossing gently to coat.
- Taste and adjust with extra lemon juice, black pepper, or salt if desired. Serve immediately, garnished with lemon slices, if using.
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Notes
- Parmesan: Use Pecorino Romano for a sharper, slightly saltier bite.
Jami Powell says
This simple salad recipe has so much lemony goodness!