Introduction
When Lina Vexley first tasted arugula, its peppery bite reminded her of Mediterranean summers — crisp, fresh, and full of life. She started creating her Arugula Salad as a quick, wholesome lunch that combined simple ingredients with bold flavor. The mix of baby arugula, juicy tomatoes, crunchy cucumbers, and golden croutons instantly became her favorite. What began as a light meal soon turned into her go-to dish for dinner parties and picnics. For Lina, this salad isn’t just food; it’s a celebration of freshness and simplicity — proof that healthy eating can be delicious, colorful, and wonderfully effortless.
Arugula Salad
Equipment
- Mixing Bowl
- Whisk
- Salad Tongs
Ingredients
Salad Base
- 4 cups fresh arugula leaves washed and dried
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup croutons homemade or store-bought
- 2 tbsp grated Parmesan cheese
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1/2 tsp Dijon mustard
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to make the dressing.
- In a large mixing bowl, combine arugula, cherry tomatoes, cucumber slices, and croutons.
- Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle grated Parmesan cheese on top before serving.
- Serve immediately as a side dish or light meal. For extra flavor, top with grilled chicken or avocado slices.
Notes
Nutrition
How to Make the Recipe
To make Arugula Salad, start with the freshest ingredients you can find. Wash and dry the arugula leaves thoroughly — excess water can dilute the dressing. Slice the cucumbers into thin rounds and halve the cherry tomatoes. If using homemade croutons, lightly toast bread cubes with olive oil and a sprinkle of salt until golden and crisp.
In a small bowl, prepare the dressing by whisking together olive oil, freshly squeezed lemon juice, Dijon mustard, salt, and black pepper. This tangy, bright mixture enhances the peppery arugula beautifully and ties all the elements together. Taste the dressing and adjust seasoning to your preference.
Add the arugula, cherry tomatoes, cucumber slices, and croutons to a large mixing bowl. Pour the dressing over the vegetables and toss gently with salad tongs, ensuring every leaf is lightly coated without crushing the ingredients. Sprinkle freshly grated Parmesan cheese on top for a touch of richness and umami flavor.
You can serve this salad as a standalone lunch or pair it with grilled chicken, shrimp, or even steak for a heartier meal. It also makes a refreshing side dish for pasta, pizza, or roasted dishes. For a creative twist, toss in toasted pine nuts, sliced pears, or a drizzle of balsamic glaze for a gourmet touch.
Serve the salad immediately to maintain its crispness. Its simple flavors and vibrant presentation make it a crowd favorite — fresh, light, and irresistibly satisfying.
Conclusion
The Arugula Salad by Lina Vexley celebrates the beauty of simplicity — fresh greens, tangy dressing, and a hint of crunch in every bite. Its balance of flavors and textures makes it a perfect everyday dish that feels both healthy and indulgent. For Lina, this salad is more than a recipe — it’s a lifestyle choice, a reminder that eating well can be quick, delicious, and full of joy. Whether enjoyed on its own or as a side, it’s the kind of meal that nourishes both body and soul with effortless grace.