The crisp, Mediterranean-inspired arugula salad boasts a straightforward lemon dressing, toasted pine nuts, tangy sun-dried tomatoes, and savory Parmesan, offering an effortless side salad recipe suitable for any meal.
Picking a main course for dinner is usually a straightforward affair. However, when it comes to incorporating additional plant-based nutrition, it might introduce another layer of uncertainty to your meal planning. This is where quick and versatile salads that complement nearly any dish shine. This salad is a variation of my usual arugula salad featuring lemon and Parmesan but with a few extra ingredients. The tangy sun-dried tomatoes and toasted pine nuts serve as an ideal accompaniment to the arugula’s peppery flavor and the salty richness of Parmesan. This uncomplicated side salad pairs wonderfully with various Mediterranean main dishes, especially when used as a base for my Greek marinated chicken, making it one of my go-to choices for lunches or dinners.
What’s Included in This Arugula Salad:
– Extra-virgin olive oil
– Fresh lemon juice
– Honey
– Kosher salt and freshly ground black pepper
– Arugula
– Sun-dried tomatoes
– Pine nuts
– Parmesan cheese
How to Prepare This Arugula Salad:
Crafting this arugula salad couldn’t be simpler. Here’s the process:
Start with the dressing. This arugula salad’s uncomplicated vinaigrette dressing is more of a blend than a traditional dressing. Inspired by the technique often used in Caesar salads, I mix this three-ingredient dressing right in the same bowl used for tossing the salad.
Assemble the salad. Once the dressing is mixed, add the arugula leaves to the bowl. This method ensures a lighter coating on the leaves, preventing them from clumping together excessively. Incorporate the sun-dried tomatoes, toasted pine nuts, and Parmesan.
Season and serve. A sprinkle of kosher salt and freshly ground black pepper, and your salad is ready to be served.
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