When I first made this Arugula Salad, it was one of those light-bulb moments. I thought, “Why haven’t I been making this all my life?” Surprisingly, the peppery flavor of the arugula blended beautifully with the tangy dressing, and I realized I had stumbled upon a new obsession. The first time was a learning experience – I accidentally added a bit too much lemon juice, and it turned out a little tart for my taste. So I softened it by adding a touch of honey, which made everything come together perfectly. Each time I make it, I find joy in tweaking the ingredients based on what I have at home!
Arugula Salad
Ingredients
- 5 cups of fresh arugula You can substitute with baby spinach if arugula is hard to find
- 1 cup cherry tomatoes halved; or you can use diced regular tomatoes
- 1/2 cup cucumber sliced thin; zucchini is a good swap
- 1/4 cup thinly sliced red onion or use green onions for a milder taste
- 1/3 cup feta cheese crumbled; goat cheese adds a lovely twist
- 1/4 cup walnuts chopped; pecans work well too
Instructions
- Prep your greens: Start by rinsing the arugula under cool water, then spin it dry or pat it with a clean kitchen towel.
- Chop the veggies: Halve the cherry tomatoes, slice up your cucumber, and thinly slice the red onion. The smaller you chop, the easier it is to eat – but no need to stress about perfection!
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper until they’re best friends.
- Mix it all up: In a large bowl, combine the arugula, tomatoes, cucumber, onion, feta cheese, and walnuts. Drizzle the dressing over the top. Then, use your hands or salad tongs to gently toss everything together. Just be gentle – no one wants a salad massacre!
- Serve and enjoy: Grab some plates, dish up the salad, and top with extra feta if you like! Dig into the freshness and enjoy every bite.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 |
| Protein | 6g |
| Fat | 15g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 2g |
5 Tips for this Recipe
- Freshness is key: Use fresh arugula and summer tomatoes for the best flavor.
- Don’t skip the dressing: Even a simple dressing can take your salad from good to amazing!
- Experiment: Feel free to add other ingredients such as bell peppers, olives, or even fruits like strawberries for a sweet twist.
- Chill it: Let the salad sit for about 10 minutes before serving for the flavors to mingle.
- Make it vegan: Swap out feta cheese with avocado or leave it out altogether!
5 FAQs for this Recipe
- Can I make this salad ahead of time? Yes, but add the dressing just before serving to keep the greens fresh.
- Is this salad good for meal prep? Absolutely! Just keep the components separate, and mix when you’re ready to eat.
- What can I use instead of walnuts? Almonds, pecans, or sunflower seeds work beautifully!
- How long will leftovers last? Best consumed within 1-2 days if stored in the fridge.
- Can I add protein? Yes! Grilled chicken, shrimp, or chickpeas would make excellent additions.
5 Storage Tips
- Keep it cool: Store the salad in an airtight container for maximum freshness.
- Layer it: Put the dressing on the bottom, followed by the sturdier veggies, then greens on top to prevent wilting.
- Separation: If you have leftover salad and dressing, store them separately to maintain flavor and texture.
- Gently mix: When ready to eat leftovers, gently mix the salad to incorporate any dressing that may have settled.
- Consume timely: Aim to finish your salad within about 3 days for the best taste and quality.
5 Common Cooking Mistakes
- Soggy salad: Adding dressing too early can lead to the greens wilting. Wait until right before serving!
- Over-seasoning: Salt can easily overpower your ingredients. Start with a little and adjust to taste.
- Not washing greens: Always rinse your arugula or any salad greens to get rid of any dirt or grit.
- Skipping the protein: If you’re looking for a filling meal, don’t forget to add protein to your salad.
- Using old ingredients: Check your veggies and greens to make sure they’re fresh; nobody wants a wilted salad.
Final Thoughts
This Arugula Salad has become a staple in my kitchen, perfect for any occasion. Whether we’re hosting a family dinner or just keeping it casual on a weekday, this recipe is so easy and adaptable. The combination of peppery arugula, fresh veggies, and a tasty dressing really makes it stand out. Plus, there’s nothing like impressing your friends with a colorful, healthy dish that literally takes just minutes to whip up!
I can’t stress enough how enjoyable it is to freshen up your greens and play around with toppings. Who knew a salad could be this fun? It’s a dish that we can all make, no matter our cooking level, and it’s quite forgiving. Give it a try, and I bet you’ll discover your own tweaks and twists along the way.
So next time you’re in the mood for something fresh and flavorful, remember this Arugula Salad. It’s easy, delicious, and will definitely put a smile on your face (and some happy vibes in your belly)!
