Arugula Salad With Lemon Vinaigrette Recipe

I recently whipped up a take on Grimaldis Lemon Arugula Salad that brings brightness to every bite. Crisp fresh arugula mingles with juicy cherry tomatoes, sharp red onion slices and tangy feta crumbles, all drizzled with a zesty lemon vinaigrette. I love the burst of freshness in every mouthful.

I recently discovered a great way to level up my lunchtime routine with this Arugula Salad With Lemon Vinaigrette. Its simplicity and bright flavors totally wowed me, and i had to share it with you.

I start with 4 cups of fresh arugula, then mix in halved cherry tomatoes, thinly sliced red onion and crumbled feta cheese. The real kicker comes from mixing extra virgin olive oil, fresh lemon juice, a bit of Dijon mustard and a dash of honey with salt and pepper.

This tangy dressing reminds me of other zesty dishes i’ve made, like a lemon orzo arugula salad or even one pot dinners. Its crisp, refreshing taste makes it perfect for a quick lunch or a light dinner option.

I often whip it up when i need a fast, healthy meal that never fails to excite my taste buds. Give it a try and see for yourself!

Why I Like this Recipe

I really think this recipe is awesome because:

• I love how quick and easy it is to make. It doesn’t take long to wash the arugula and toss all the ingredients together so I can have a healthy meal in no time.

• The mix of flavors totally sells it for me. The tangy lemon vinaigrette mixed with the saltiness of the feta and the slight bite of the arugula makes every bite interesting.

• It’s flexible too. I can tweak the flavors by adding more honey if i want a little extra sweetness or more salt and pepper if i’m feeling adventurous.

• Lastly, I just enjoy how fresh it tastes. Every bite feels light and refreshing making it a perfect side dish or even a meal on its own.

Ingredients

• Fresh arugula is loaded with fiber and vitamins and gives a peppery brisk taste.
• Cherry tomatoes are sweet, juicy, and rich in vitamin C and antioxidants.
• Red onion adds tang and crunch while providing fiber and natural antioxidants.
• Feta cheese offers protein and a salty creaminess that really elevates the salad.
• Extra virgin olive oil supplies healthy fats and helps bring all the flavors together.
• Fresh lemon juice brightens the dish with a sharp, tangy kick.
• Honey can be added for a gentle sweetness to balance the acidity.
• Dijon mustard adds a mild spice and really helps to emulsify the dressing.
• Salt and freshly ground pepper enhance every bite with balanced flavor.

Ingredient Quantities

• 4 cups fresh arugula (washed and dried)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional for a bit of sweetness)
• Salt and freshly ground pepper, to taste

How to Make this

1. First, wash and dry your arugula and put the 4 cups into a big salad bowl.

2. Then add 1 cup halved cherry tomatoes to the bowl along with the 1/4 thinly sliced red onion.

3. Sprinkle the 1/4 cup of crumbled feta cheese all over the mix.

4. In a separate small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of Dijon mustard, and if you want, add 1 teaspoon of honey for a bit of sweetness.

5. After that, season your dressing with salt and freshly ground pepper to taste.

6. Pour the dressing evenly over your arugula salad.

7. Gently toss the salad until all the ingredients are well mixed and coated.

8. Taste your salad and add a pinch more salt or pepper if needed.

9. Let the salad sit for a few minutes so the flavors can really come together.

10. Finally, enjoy your refreshing arugula salad with lemon vinaigrette as is or paired with your favorite meal.

Equipment Needed

1. Large salad bowl for washing, drying, and tossing the arugula and other ingredients
2. Small bowl for whisking together the dressing ingredients
3. Whisk for mixing the dressing
4. Knife for slicing the red onion and cutting the cherry tomatoes in half
5. Cutting board to safely chop and slice vegetables
6. Measuring cups and spoons to accurately measure the olive oil, lemon juice, mustard, and honey
7. Colander or salad spinner to rinse and dry the arugula

FAQ

Arugula Salad With Lemon Vinaigrette Recipe Substitutions and Variations

• If you can’t find fresh arugula, you could try baby spinach or mixed greens instead
• Instead of cherry tomatoes, grape tomatoes can work really well too
• If red onion is too sharp for your taste, try using thinly sliced sweet onions or shallots
• Feta cheese can be swapped out for goat cheese or even a bit of blue cheese if you’re feeling adventurous
• If you’re out of Dijon mustard, a bit of whole grain mustard can be a decent substitute

Pro Tips

1. Try letting your salad sit for like 5 minutes after you toss it with the dressing. This helps the flavors blend together better, you know?
2. Make sure you really whisk the dressing until its kinda thick and creamy so it sticks to every leaf and tomato evenly.
3. For a fresh kick, always use freshly squeezed lemon juice instead of bottled juice; it makes a huge difference in taste.
4. If you are feeling adventurous, a sprinkle of toasted nuts or seeds on top can add a cool crunchy texture that really elevates the salad.