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Simple Arugula Salad with Lemon Balsamic Dressing
nibbleboard.com/recipes/arugula-salad
Ingredients
Ingredients
- 5 oz arugula (about 6 cups, loosely packed)
- 1 cup cherry tomatoes, halved
- 1/3 cup Parmesan cheese, shaved into large curls
- 3 tbsp sunflower seeds (or chopped toasted walnuts)
Garnish
- 1 tbsp fresh chives, chopped (optional) (optional)
Dressing
- 2 tbsp fresh lemon juice (about half a lemon)
- 1 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- Pinch of freshly cracked black pepper
Instructions
- Whisk together the lemon juice, balsamic vinegar, olive oil, salt, and pepper in a small bowl until emulsified. Alternatively, shake everything in a mason jar with a tight-fitting lid.
- Place the arugula and halved cherry tomatoes in a large salad bowl.
- Drizzle just enough dressing over the greens to lightly coat them — start with about half and add more to taste.
- Toss gently with salad tongs until every leaf is glossy.
- Top with shaved Parmesan, sunflower seeds, and chives if using. Serve immediately.
Nutrition per Serving
244Calories
12gProtein
8gCarbs
19gFat
Chef Tips
- Make the dressing up to a week ahead and store it in a jar in the fridge — just shake before using.
- Use a vegetable peeler to shave large Parmesan curls directly off the block for the best texture and presentation.
- Don't dress the salad until right before serving — arugula wilts fast once the acid hits it.
- Swap sunflower seeds for toasted pine nuts, slivered almonds, or chopped walnuts depending on what you have.
- Add shaved carrots, sliced shallots, or avocado for a heartier version that works as a main course.
Storage
Undressed salad components keep in the fridge for up to 3 days. Dressed salad does not store well — arugula wilts within 30 minutes of dressing.