Arugula Salad with Lemon Vinaigrette
This arugula salad with lemon vinaigrette is bright, fresh, and just the right mix of peppery, tangy, and savory. It’s one of those salads that feels like something you’d order at a café, but you can throw it together in minutes at home. The lemon vinaigrette brings a zingy punch, while the marinated artichokes and shaved parm give it that extra layer of flavor.
Whether you’re serving it as a light lunch, a dinner side, or building a whole meal around it, this salad brings the kind of balance and brightness your plate needs.
Before you get started
You’ll want to whisk your vinaigrette first to let the flavors sit and mellow while you prep the rest. Make sure your arugula is washed and dried so the dressing sticks instead of sliding off. The lemon crunch topping is optional but adds great texture, especially if you’re serving this for guests or special occasions.
What You Need To Make Arugula Salad with Lemon Vinaigrette
You’ll find exact measurements in the recipe card, but here’s what to have ready:
- Fresh arugula
- Shaved Parmesan
- Marinated artichokes
- Cherry tomatoes
- Lemon crunch or any crispy topping
- Fresh lemon juice
- Olive oil
- Dijon mustard
- Garlic
- Honey
- Salt and pepper
How To Make Arugula Salad with Lemon Vinaigrette
1
Start by making your lemon vinaigrette. In a bowl or jar, whisk together lemon juice, Dijon mustard, minced garlic, and honey. Slowly add olive oil while whisking until the dressing is emulsified. Season with salt and pepper to taste, then set aside.
2
In a large bowl, combine arugula, halved cherry tomatoes, chopped marinated artichokes, and shaved Parmesan.
3
Right before serving, drizzle the lemon vinaigrette over the salad and toss gently to coat. Sprinkle your lemon crunch or other crispy topping on last for a nice finish.
Commonly Asked Questions
Can I make this salad ahead of time?
You can prep the ingredients and vinaigrette ahead, but wait to dress the salad until just before serving so the arugula stays crisp.
What is lemon crunch?
Lemon crunch can be crispy lemon-seasoned breadcrumbs or store-bought salad toppers. You can skip it or sub with crushed croutons or roasted chickpeas.
What other cheese can I use?
Shaved Parmesan works great, but goat cheese or feta would also pair well with the lemony flavor.
Is the vinaigrette sweet?
It’s tangy with just a hint of sweetness from the honey. You can adjust to taste by adding more honey or lemon juice.
What’s the best way to serve this?
Serve it as a starter, light lunch, or alongside grilled chicken or fish for a full meal.
Arugula Salad with Lemon Vinaigrette
Ingredients
For the Lemon Vinaigrette (makes enough for 1 large salad):
- 1/4 cup fresh lemon juice from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp garlic minced
- 1 tsp honey
- Salt and pepper to taste
For the Salad:
- Fresh arugula
- Shaved Parmesan
- Lemon crunch lemon-seasoned crispy toppings or breadcrumbs
- Marinated artichokes drained and chopped
- Cherry tomatoes halved
Instructions
- Make the vinaigrette: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, garlic, and honey. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper to taste. Set aside.
- Prepare the salad: In a large serving bowl, add arugula, shaved Parmesan, chopped marinated artichokes, and cherry tomatoes.
- Dress and toss: Drizzle the lemon vinaigrette over the salad just before serving. Toss gently to combine and coat everything evenly.
- Top and serve: Sprinkle with lemon crunch and serve immediately.
