Arugula Salad with Balsamic Glaze

close up of arugula side salad with balsamic glaze

5 from 2 votes

This Arugula Salad with Balsamic Glaze 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.

Prep Time5

Cook Time0

Total Time5

Course: Salad

Cuisine: American

Servings:

Calories: 105kcal

Author: Jami Powell

Equipment

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.

Notes

Storage Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that dressed salad may wilt and lose some of its textures.

Freeze This dish is not freezer friendly.

Reheat No reheating required.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition