Arugula Salad with Balsamic Glaze
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.
Servings: 4
Calories: 105kcal
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.
Notes
Cooking Notes
Dry your arugula completely before dressing it. Wet leaves will dilute the dressing and make the salad soggy. Use balsamic glaze, not balsamic vinegar, for that thick, syrupy coating that clings to the leaves. Dress the salad right before serving so the arugula stays crisp and fresh.
Tips for Best Results
- 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.
Nutrition
Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 306mg | Potassium: 411mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1826IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 1mg
