Classic Arugula-Parmesan Salad

This classic arugula parmesan salad is full of delicious ingredients that complement each other: spicy arugula pairs with nutty and salty parmesan and sweet sundried tomatoes. The salad is finished with a sprinkle of pine nuts and a balsamic-honey vinaigrette.

Arugula salad is a delicious Italian salad that I love having especially with pasta dishes or savory pies. It combines flavorful Mediterranean ingredients resulting in a light and delicious salad with all the components complementing each other perfectly.

What is Arugula

Arugula also known as rocket or rucola is a leafy green that belongs to the Brassicaceae family which also includes vegetables such as cabbage, cauliflower, mustard greens, watercress, kale and more. Its leaves are thin and is consumed usually raw.

What does arugula taste like?

You can describe arugula as being somewhat peppery and tart. It adds a spiciness and brightness to salads and other dishes. Its spiciness depends on its maturity and whether it is wild or regular. Wild arugula tends to be spicier and heartier.

Arugula Health Benefits

Like all vegetables that belong to the Brassicaceae family, arugula is rich in potent antioxidants that protect against certain cancers such as breast, prostate, lung, and colon, and it is also rich in folate, vitamin K, calcium, vitamin A and C protecting from inflammation.

How to Use Arugula

This flavorful and refined salad green goes well with many dishes. Here are some ideas:

• On Pizza: Top homemade but even store-bought pizza with some arugula leaves.
• Mix it in salads: Apart from the classic arugula salad, you can add arugula to different salads: romaine, a tomato salad, and other green salads such as kale. It also pairs well with basil.
• Pasta: Adding a bunch of arugula leaves to your pasta adds some freshness to a starchy dish. It also is a great addition to lasagna, mix it up with spinach or alone.
• Add to soup: When you are ready to serve the soup add a few leaves to give some additional flavor. The heat will wilt the leaves slightly, blending in with the soup.
• Sandwiches: Add arugula instead of lettuce to your sandwich for a new flavor combo. My favorite combination is arugula, mozzarella, and tomato sandwich.
• Pesto: And of course, you can make pesto with arugula.

Arugula Salad Ingredients

• Arugula: As it is the main ingredient of this salad you want to make sure it is fresh. Since this salad is not a mix of greens but is only made from arugula, you want to choose a milder arugula that is tender. Choose arugula that is bright green and crisp, avoid arugula that is limp and yellow.
• Parmesan: Avoid pre-cut parmesan. You will need a large piece as you will be adding thick shavings of parmesan.
• Sun-dried Tomatoes: I prefer oil-packed sundried tomatoes for this recipe as they are softer and blend well in the salad. Look for sun-dried tomatoes packed in olive oil. Before using them, pat them with paper towels to absorb the oil.
• Pine nuts: Pine nuts add zestiness to the salad. You can toast them for extra flavor or just add them as is.
• Extra Virgin Olive Oil: As this salad has very few ingredients, make sure to use the freshest extra virgin olive oil you can find.
• Balsamic Vinegar: Balsamic vinegar has a slightly sweet flavor that pairs well with the peppery arugula. If you do not have balsamic vinegar, you can try using red wine vinegar mixed with ½ tsp honey.

How to Make Arugula Salad

1. This salad comes together very easy. Start by making the dressing. In a small bowl mix with a fork the olive oil, balsamic vinegar and mustard, it will thicken slightly. Add the honey and continue mixing. Add a pinch of salt and a bit of ground black pepper. Mix and set aside.
2. Chop the sun-dried tomatoes in ½ inch pieces.
3. Prepare the cheese shavings. I prefer larger pieces. You can use a peeler, or the large part of a grater or a very sharp paring knife.
4. In a large bowl add the arugula, sun-dried tomatoes, pine nuts and ½ of the parmesan. Toss until everything is mixed.
5. Add the dressing and toss again. Sprinkle over the other half of the parmesan cheese. Serve.

What to serve arugula salad with

It’s the perfect salad to pair with pasta and savory pies and pizzas but also with meat dishes. Here are some dishes that will pair beautifully with Arugula -Parmesan salad:

• Traditional Tiropita – Greek Feta Cheese Pie
• Quick and Easy Greek Cheese and Herb Pie – Patsavouropita
• Mediterranean Pita Pizza with Tahini Sauce
• Authentic Greek Island Pizza-Olive Oil Pizza-Lathenia
• Pasta with Capers, Garlic and Toasted Breadcrumbs
• Easy Orzo-Mushroom Risotto Style- Kritharotto
• Spaghetti alla Puttanesca

You may also like these recipes:

• Mediterranean Beet Salad with Tangerines, Greens and Feta
• Classic Greek Green Salad – Maroulosalata
• Lentil and Greens Salad with Feta and Pear

Jump to Recipe

Classic Arugula- Parmesan Salad

Prep Time: 8 minutes minutes

Total Time: 8 minutes minutes

This classic arugula salad is full of delicious ingredients that complement each other: spicy arugula pairs with nutty and salty parmesan and sweet sundried tomatoes. The salad is finished with a sprinkle of pine nuts and a balsamic-honey vinaigrette.

Course: Salad

Cuisine: Italian, Mediterranean

Keyword: Arugula, Parmesan, Rucola, Salad

Servings: 2

Author: Elena Paravantes

Print Recipe Pin Recipe

Ingredients

• 2 tbsp + 1 tsp Extra virgin olive oil
• 2 tsp balsamic vinegar
• ½ tsp Dijon mustard
• ½ tsp honey
• 6 sun-dried tomatoes packed in oil patted dry
• 2 oz (50 g) Parmesan
• 3 ½ ounces (100 g) arugula washed and dried about 4 cups
• 2 tsp pine nuts
• Salt and pepper

Instructions

• In a small bowl mix with a fork the olive oil, balsamic vinegar and mustard, it will thicken slightly. Add the honey and continue mixing. Add a pinch of salt and a bit of ground black pepper. Mix and set aside.
• Chop the sun-dried tomatoes in ½ inch pieces.
• Prepare the cheese shavings. I prefer larger pieces. You can use a peeler, or the large part of a grater or a very sharp paring knife.
• In a large bowl add the arugula, sun-dried tomatoes, pine nuts and ½ of the parmesan. Toss until everything is mixed.
• Add the dressing and toss again. Sprinkle over the other half of the parmesan cheese. Serve.

Notes

Make ahead and Storage

You can prepare a few ingredients ahead and put it together in just a couple of minutes:

• You can prepare the dressing 2-3 days ahead (I often make large amounts of the dressings for the next days too)
• You can wash and dry arugula 1 day before
• You can chop the sun-dried tomatoes a day ahead.

This salad should be consumed within the day.

DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet