Simple Arugula Salad

This fresh and simple arugula salad is easy to prepare and pairs beautifully with almost any meal. Add a protein to make it a main-dish salad!

Course Salad

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 143kcal

Arrange the arugula, red onions, and olives in a serving bowl or platter.
5 ounces arugula leaves, ¼ cup red onion, ¼ cup kalamata olives
Briefly mix the oil and vinegar.
3 tablespoons olive oil, ½ tablespoon white wine vinegar
Drizzle them over the vegetables.
Sprinkle the salad with kosher salt and black pepper.
¼ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
Top the salad with shaved Parmesan cheese.
⅓ cup Parmesan cheese
Serve the pretty salad, and only then toss it at the table and divide it into individual plates.

Seasonings, especially salt, are guidelines. Adjust to taste.
You can add protein, such as chicken or shrimp, to turn this salad into a main-dish salad.
Cherry tomatoes are an optional ingredient. I don't always use them, but when I have them on hand, they do add a pretty splash of color to the salad.
You can assemble the salad a few hours in advance, loosely cover it with paper towels, and refrigerate it. Don't add the dressing until the last minute, or the greens will become soggy.
As with all salad greens, once the salad is ready and you've added the dressing, I don't recommend keeping its leftovers, as the leaves will wilt.