This Arugula Salad with Balsamic is the perfect balance of bold, peppery greens and a tangy-sweet dressing. Made with just a handful of fresh ingredients, it’s ready in 5 minutes and pairs effortlessly with any meal.
We love to serve this side salad with a Prosciutto Caprese Sandwich or this easy Flatbread with Ricotta recipe.
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The arugula and tomato salad is a perfect mix of peppery arugula leaves and sweet, juicy tomatoes, dressed simply with balsamic syrup and olive oil. This side salad has Mediterranean roots, often served in warmer months due to its light and refreshing qualities.
Looking for more great side salad ideas? Try our Halloumi Cheese Salad that pairs well with Mediterranean dishes or our Arugula Salad with Lemon Vinaigrette for seafood and creamy pastas.
Why We Love This Recipe
- Quick to prepare: Ready in just 5 minutes with minimal effort.
- Versatile dish: Pairs well with everything from grilled meats to pasta.
- Budget-friendly: Uses simple, everyday ingredients.
- Bold flavors: The tangy balsamic dressing balances the peppery arugula perfectly. Not an arugula fan? Try our Easy Spring Mix Salad that has similar flavors.
Arugula Salad Recipe Ingredients
- Arugula: This leafy green adds a peppery flavor that complements the sweetness of the tomatoes. Have you tried our Arugula Prosciutto Salad?
- Grape Tomatoes: Adding a burst of juicy flavor and vibrant color. Halve them for easier eating and better dressing coverage.
- Balsamic Syrup: Provides a sweet and tangy finish. Opt for a high-quality syrup for the best flavor.
- Extra Virgin Olive Oil: Gives smoothness and depth to the dressing.
- Salt and Pepper: Enhance the natural flavors of the other ingredients.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Arugula: Swap for baby spinach if you prefer a milder taste.
- Dressing: Balsamic vinegar works just as well. Did you know you can make any balsamic glaze by reducing the balsamic vinegar by half in a saucepan on low heat? Give it a try!
- Tomatoes: If you're like me, you love every kind of tomato. Campari tomatoes or colorful heirloom cherry tomatoes would taste great in this salad, too.
- Additional Toppings: Take this salad to the next level by adding parmesan cheese or some toasted pine nuts and mozzarella cheese balls. You can also try different varieties of balsamic glazes and olive oils sold in specialty stores.
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 leftovers in an airtight container in the refrigerator for up to 2 days. Note that a dressed salad may wilt and lose some of its textures.
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 Go easy on the dressing. Balsamic glaze is very sweet and a little goes a long way.
✔️ DO Add the dressing just before serving.
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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.
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Notes
- Arugula: Swap for baby spinach if you prefer a milder taste.
- Dressing: Balsamic vinegar is a good replacement.
- Tomatoes: Campari tomatoes or colorful heirloom cherry tomatoes work well.
Jami Powell says
Our family loves this simple side salad!