Arugula Salad with Shaved Parmesan, Lemon & Olive Oil

This post may contain affiliate links. Read my full disclosure policy.

Peppery greens, bright lemon, nutty Parmigiano-Reggiano, and extra-virgin olive oil make this simple arugula salad a classic—serve it as a starter or pile it onto crispy chicken cutlets, a white pizza, or grilled steak.

Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

You’ll often find variations of this arugula salad on restaurant menus, sometimes with added ingredients like cherry tomatoes, pine nuts, or balsamic vinegar reduction for extra flair. The salad is so simple that it really requires no measurements: a bowl of peppery arugula, a bright squeeze of lemon, a few swirls of extra-virgin olive oil, nutty Parmigiano Reggiano shavings, salt, and pepper. I’ve provided loose quantities if you need them, but once you make this salad a few times, you’ll find it’s easy to make it by feel. Serve the salad as a first course to any Italian meal or as a side dish with grilled steak, Parmesan crusted chicken, or a margherita pizza.

Table of Contents

“All this needs is a crispy chicken cutlet. What a fantastically simple salad! I love it.”

Linda

What You’ll Need To Make Arugula Salad

arugula salad ingredients

Find the printable recipe with specific measurements below.

  • Arugula: Also known as rocket or rucola, arugula is a leafy green with a peppery, sharp bite. Sold in bunches or in pre-washed, ready-to-eat bags or containers. Most arugula sold in grocery stores is baby arugula, which is more delicate and mild than mature arugula.  (Arugula can also use it to make pesto, like in my linguine with creamy arugula walnut pesto recipe.)
  • Fresh Lemon Juice and Extra-Virgin Olive Oil: Used to make a simple yet delicious dressing. I recommend using a high-quality extra-virgin olive oil, such as Lucini.
  • Parmigiano-Reggiano Cheese: A hard and aged Italian cheese with a nutty and salty flavor. Be sure to use imported Parmigiano-Reggiano from Italy. Our domestic Parmesan is an imitation and pales in comparison. You can tell an authentic Parmigiano-Reggiano by looking at the rind; it is embossed with the name over and over.

Step-by-Step Instructions

In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper.

lemon and olive oil in bowl

Place the arugula in the bowl and toss with the dressing.

tossed arugula salad

Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about 1/2 cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer).

shaving parmigiano reggiano on cutting board

Toss the cheese shavings with the salad and serve immediately.

Frequently Asked Questions

Can I customize this arugula salad with additional ingredients?

Absolutely! This arugula salad serves as a versatile base that you can personalize to your taste. Consider adding grilled chicken, grilled shrimp with pesto, cherry tomatoes, pine nuts, or even a drizzle of balsamic vinegar reduction.

I can’t find arugula where I live. What can I substitute?

If you can’t find arugula, you can substitute it with fresh spinach, mixed greens (which often include arugula), or even baby kale. While the peppery flavor of arugula is unique, these alternatives will still provide a delicious base for your salad.

You May Also Like

Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Peppery greens, bright lemon, nutty Parmigiano-Reggiano, and extra-virgin olive oil make this simple arugula salad a classic—serve it as a starter or pile it onto crispy chicken cutlets, a white pizza, or grilled steak.

Ingredients

  • 5 ounces (or 5 generous handfuls) arugula
  • 1 tablespoon fresh lemon juice, from one lemon
  • 3 tablespoons extra virgin olive oil, best quality such as Lucini
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Big hunk Parmigiano-Reggiano cheese

Instructions

  1. In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
  2. Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 173
  • Fat: 15 g
  • Saturated fat: 4 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 8 g
  • Sodium: 266 mg
  • Cholesterol: 13 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

title_words_as_hashtags], 1706797361

Leave a Reply

Your email address will not be published. Required fields are marked *