This simple arugula salad is quick to make and my go-to side salad for any meal! Peppery arugula pairs perfectly with shaved Parmesan and is topped with the easiest balsamic dressing.

I love to serve a side salad with our meals! It’s simple, adds some greens to the table and pairs well with about everything. I often include arugula when making this Italian chickpea salad, but this time I decided that the leafy green needed to star in its own arugula salad.

Arugula, also known as rocket, is a flavorful salad green that I use often to make arugula pesto. I also love to use it to top Italian white pizza or toss into this fresh grape tomato pasta.

In this salad, the spicy peppery lettuce pairs well with nutty, savory Parmesan cheese and a simple balsamic salad dressing. Even though this salad is quick and easy, the flavors make it the perfect side dish!

Why You’ll Love This Recipe

Quick: This salad is so easy to make yet so delicious that it pairs well with just about any Italian entree from a traditional lasagna to an asparagus quiche.
Versatile: Make it for a fast lunch or pair it with a gourmet dinner, either way you can’t go wrong with this simple salad!
Flavorful: This salad is a dream! It’s vibrant with fresh taste from the leafy arugula to the freshly shaved Parmesan. The splash of homemade dressing brings it all together!

Simple Arugula Salad Recipe Ingredients

Olive oil: This will be the base of your dressing ingredients. I like to use extra virgin olive oil.
Balsamic vinegar: A thicker balsamic is preferred versus a thinner, runny one.
Honey: This adds just a touch of sweetness to the dressing.
Salt and black pepper: This enhances the salad dressing flavors.
Arugula: Fresh baby arugula has more tender leaves with a mild taste but you can use larger leafy greens as well.
Thinly sliced fennel: I love the earthy taste this vegetable adds! You could use carrots if preferred.
Shaved Parmesan cheese: I like to use a peeler to thinly shave the cheese from a large block of aged, high-quality Parmigiano reggiano cheese.

Salad Variations

Protein: Make it a grilled chicken salad or add steak, salmon or even chickpeas.
Add-ins: Make it even fresher with some Italian herbs and spices or add some toasted nuts like pine nuts or almonds.
Use a different dressing: A light lemon dressing would taste amazing!
Veggies: Some simple additions would be cherry tomatoes, red onion or even some Italian roasted peppers.
Fruits: In season, sliced sweet peaches or pears would balance the peppery flavor.

How to Make Arugula Salad

Clean and slice the fennel into thin strips.

In a small jar make the salad dressing by adding the olive oil, balsamic vinegar, honey, salt and pepper. Shake well to combine.

Next, in a large bowl toss the arugula and fennel together, pour the dressing on top and toss to combine. Top with the shaved Parmesan cheese and serve.

How to clean Fennel

Hold the fennel under cold running water, and gently rub off any dirt with your fingers. Peel away any discolored, damaged or tough outer layers from the bulb. Cut off the stalks where they are attached to the bulb. You can save the fronds (the feathery leaves) for garnishing or for a burst of flavor toss them in salads.

Place the bulb on a cutting board and cut it from top to bottom in half vertically. Using a sharp knife, cut out the triangular core at the base of each half. This part is tough and not very tasty so it should be discarded. Lay the fennel halves cut-side down on the cutting board and thinly slice them crosswise or you could use a mandoline if you have one.

Tips for the best arugula salad

I use a potato peeler for easily making shaved Parmesan cheese. A vegetable peeler will also work great!
Use a salad spinner after rinsing your arugula to get rid of excess moisture. This is the best way to avoid soggy salad!
Use a good quality balsamic vinegar. It really makes a difference! You can even use a balsamic glaze like I do with this bruschetta with pesto.
If the peppery taste of the arugula is a bit strong for your taste, mix in some baby spinach

Salad in a white bowl and some on a white plate.

Serving Suggestions

The peppery taste of this fresh arugula salad pairs well with so many dishes! I love to serve it with my Zucchini and shrimp pasta or Italian meatballs or on the side with a Fresh tomato pizza or even one of my favorite Caprese panino!

Storage

While this easy arugula salad is best served fresh, you can store it up to one day after it has been dressed. It will wilt some but still have great taste.

To make ahead, prepare dressing and store for up to 3 days in an airtight container. You can also combine the arugula and Parmesan cheese up to a day ahead and store covered in the refrigerator.

More Salad Recipes To Try

I hope you enjoy this Simple Arugula Salad as much as I do. Buon Appetito!

Simple Arugula Salad

Rosemary Molloy

This simple arugula salad is quick to make and my go-to side salad for any meal! Peppery arugula pairs perfectly with shaved Parmesan and is topped with the easiest balsamic dressing.

Prep Time 20

Total Time 20

Course Appetizer, Side Dish

Cuisine Italian

Servings servings

Calories 142 kcal

Print Recipe Save

Ingredients

FOR THE DRESSING

1½ tablespoons olive oil
2 teaspoons balsamic vinegar
½ teaspoon honey
1-2 dashes pepper
1-2 pinches salt

FOR THE SALAD

2 cups arugula
1 cup thinly sliced fennel
2 tablespoons shaved parmesan cheese (I use a potato peeler to shave the parmesan)

Instructions

FOR THE DRESSING

In a small jar add the olive oil, balsamic vinegar, honey, salt and pepper shake well to combine.
In a large bowl toss the arugula and fennel together, pour the dressing on top and toss to combine. Top with the shaved parmesan cheese and serve. Enjoy!

Notes

To clean the fennel – hold it under cold running water, and gently rub off any dirt with your fingers. Peel away any discolored, damaged or tough outer layers from the bulb. Cut off the stalks where they are attached to the bulb. You can save the fronds (the feathery leaves) for garnishing or for a burst of flavor toss them in salads.