Name: Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Italian
Ingredients: 5 cups fresh arugula (lightly packed); 2 tablespoons extra virgin olive oil; 1 tablespoon freshly squeezed lemon juice; ⅓ cup shaved Parmigiano-Reggiano cheese; Salt and freshly ground black pepper to taste

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Get ready to fall in love with the vibrant simplicity of Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano, a dish that’s so much more than the sum of its parts! Peppery arugula meets its match in zingy lemon juice, luxurious extra virgin olive oil, and nutty-salty Parmigiano-Reggiano—each bite is a little celebration of freshness. It’s fast enough to whip up for a weeknight, yet special enough to welcome guests, and you can easily pair it with just about any meal. Let’s dive into one of my absolute go-to recipes that never fails to brighten up the table.

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

Ingredients You’ll Need

This salad leans into a handful of essential ingredients, each one deliberately chosen to shine. With just five pantry staples, Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano achieves a perfectly balanced bite and finishes with a flourish of color and freshness.

Arugula: For the bold, peppery crunch that creates the backbone of this salad—choose fresh, vibrant leaves for best results.
Extra virgin olive oil: Adds a lush, fruity richness that rounds out the sharpness of the lemon and tenderizes the greens.
Freshly squeezed lemon juice: Brightens everything up with its zingy acidity, making the whole salad sing.
Shaved Parmigiano-Reggiano: Each shard brings depth, savoriness, and that luxurious nutty finish only this cheese can deliver.
Salt & freshly ground black pepper: These allow you to tune the seasoning perfectly to your taste, highlighting every fresh note.

How to Make Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Step 1: Prepare Your Arugula

Before you do anything else, give your arugula a cursory check and a quick rinse if it needs it. Dry those leaves well—excess water can dilute the dressing. Place all the arugula into a generously sized mixing bowl so you’ve got room to toss without spilling.

Step 2: Whisk the Dressing

In a small bowl or directly over the greens, combine the extra virgin olive oil and freshly squeezed lemon juice. Whisking or stirring them up ensures an even coating and allows their flavors to meld, setting the stage for your Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano.

Step 3: Dress and Toss

Pour the olive oil and lemon mixture evenly over the arugula, then gently toss with tongs or your hands. You want every green to glisten but not be weighed down—this little step infuses the leaves with flavor.

Step 4: Season Just Right

Sprinkle on a pinch of salt and a crack or two of fresh black pepper. Taste a leaf and adjust if needed. The salt highlights the natural flavors, and just a hint of pepper brings a subtle heat that ties the salad together.

Step 5: Finish with Parmigiano-Reggiano

Tumble in the shaved Parmigiano-Reggiano and give everything one last gentle toss—or, for extra drama, scatter the cheese over the top right before serving. This is where Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano gets its crowning glory, both visually and flavor-wise.

How to Serve Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Garnishes

A sprinkle of extra Parmigiano-Reggiano or a few toasted pine nuts can add dimension and elegance to your salad. For a dash of creamy richness, a couple of avocado slices make a lush addition without competing with the classic flavors.

Side Dishes

This salad loves company! Serve alongside simple grilled chicken, a plate of roasted veggies, or your favorite pasta for a balanced Italian-inspired meal. The brisk flavors cut through richer dishes and refresh the palate beautifully.

Creative Ways to Present

Layer the arugula and cheese artfully on individual plates for dinner parties, or serve up family-style on a rustic platter. For a fun twist, build little towers of arugula and Parmigiano-Reggiano, then drizzle with lemon and oil right at the table.

Make Ahead and Storage

Storing Leftovers

If you’ve got any Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano left, store it in an airtight container in the fridge for up to one day. The greens will lose some of their crispness, but the flavors remain bright and inviting.

Freezing

This salad isn’t a good candidate for the freezer. Freezing will wilt and damage the tender arugula leaves and change the texture of the cheese, so it’s best enjoyed fresh.

Reheating

Since Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano is a true no-cook dish, there’s no need to reheat. If chilled, enjoy straight from the fridge, or allow it to come to room temperature for best flavor.

FAQs

Can I use baby arugula instead of regular arugula?

Absolutely! Baby arugula is more delicate and milder, making it perfect for anyone who prefers less peppery greens. Just keep an eye on the amount, as it wilts even faster.

What’s the best way to shave Parmigiano-Reggiano?

Use a vegetable peeler for wide, delicate ribbons, or a microplane for fine shreds. Both bring the cheese’s nutty punch, but shavings look especially attractive in Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano.

Can I make this salad vegan?

You sure can! Swap the Parmigiano-Reggiano for a vegan Parmesan-style cheese or thinly sliced toasted almonds for crunch and extra flavor.

How do I keep the arugula from becoming soggy?

Toss your salad just before serving and avoid overdressing it. If possible, serve the dressing on the side and let guests drizzle to their liking—this ensures maximum freshness and texture.

Is there a way to make this salad more filling?

Yes! Add grilled chicken, chickpeas, or a scoop of cooked quinoa right on top. This bulks up Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano without overpowering the clean flavors.

Final Thoughts

I can’t recommend this Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano enough—whether you need a quick weeknight side or a showy starter for guests, this trusty recipe always perks up the table. Give it a try, and don’t be surprised if it becomes a staple in your kitchen too!

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

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4.8 from 6 reviews

Author: admin
Total Time: 5 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

A refreshing and flavorful arugula salad with a zesty lemon vinaigrette, drizzled with extra virgin olive oil, and topped with shaved Parmigiano-Reggiano cheese. This light and elegant salad is perfect for a quick and easy side dish.

Ingredients

Scale

Arugula Salad:

5 cups fresh arugula (lightly packed)

Lemon Vinaigrette:

2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice

Additional:

⅓ cup shaved Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste

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Instructions

Prepare the Salad: Place the arugula in a large mixing bowl.

Drizzle with the olive oil and lemon juice, then gently toss to coat the leaves evenly.

Season: Season with salt and freshly ground black pepper to taste.
Add Cheese: Add the shaved Parmigiano-Reggiano and toss lightly again, or serve with the cheese sprinkled on top.