Arugula Salad Recipe

Arugula: A peppery, leafy green that adds a unique flavor to salads.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and juiciness.

Parmesan cheese: A hard, nutty cheese that is best when shaved fresh.

Olive oil: A rich, flavorful oil used as the base for the dressing.

Lemon juice: Adds a bright, tangy flavor to the dressing.

Salt: Enhances the flavors of the salad.

Black pepper: Adds a bit of heat and depth to the dressing.

When preparing the arugula for this salad, make sure to wash and dry it thoroughly. Excess moisture can dilute the dressing and make the salad soggy. Use a salad spinner to remove as much water as possible. For the parmesan cheese, using a vegetable peeler to create thin shavings will give you a more delicate texture compared to pre-shredded cheese. When whisking the olive oil and lemon juice together, do so vigorously to create a well-emulsified dressing that will coat the ingredients evenly.

• fresh arugula - Substitute with baby spinach: Baby spinach has a similar texture and mild flavor, making it a good alternative to arugula.

• fresh arugula - Substitute with watercress: Watercress has a peppery taste that closely resembles arugula, providing a similar flavor profile.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness to cherry tomatoes, making them an easy swap.

• halved cherry tomatoes - Substitute with diced Roma tomatoes: Roma tomatoes can be diced to a similar size and offer a slightly different but still fresh flavor.

• shaved parmesan cheese - Substitute with shaved pecorino romano: Pecorino Romano has a similar texture and a slightly saltier taste, which can enhance the salad.

• shaved parmesan cheese - Substitute with feta cheese: Feta cheese provides a tangy flavor that complements the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, suitable for salad dressings.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides the necessary acidity and a subtle flavor that works well in salads.

• salt - Substitute with sea salt: Sea salt has a similar taste but can offer a slightly different texture and mineral content.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity for a similar flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor but can still provide the necessary spice.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and a different kind of spice to the salad.

• To keep your arugula salad fresh, store it in an airtight container. Place a paper towel at the bottom to absorb any excess moisture, which helps prevent the arugula from wilting.
• If you plan to store the salad for more than a day, keep the dressing separate. Store the olive oil and lemon juice mixture in a small jar or container. This will keep the arugula crisp and fresh.
• When you’re ready to eat, simply drizzle the dressing over the salad and toss gently to combine.
• For freezing, it’s best to avoid freezing the arugula as it doesn’t hold up well to freezing and thawing. However, you can freeze the dressing separately. Pour the olive oil and lemon juice mixture into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer bag for easy portioning.
• If you have leftover cherry tomatoes, store them in a separate container in the refrigerator. They can be added to the salad just before serving to maintain their texture and flavor.
• Parmesan cheese can be stored in an airtight container in the refrigerator. If you have a large block, consider shaving it fresh each time you prepare the salad to ensure the best flavor and texture.
• When ready to serve, combine all the ingredients and toss with the dressing just before eating to enjoy a fresh and vibrant arugula salad.

• Microwave Method: While not ideal for arugula, if you're in a pinch, place the salad in a microwave-safe dish. Heat on low for 20-30 seconds, just enough to take the chill off without wilting the arugula.
• Room Temperature Method: The best way to enjoy leftover arugula salad is to let it come to room temperature. Remove from the fridge and let it sit for about 15-20 minutes. This helps maintain the crispness of the arugula and the freshness of the cherry tomatoes.
• Oven Method: Preheat your oven to 250°F (120°C). Spread the salad on a baking sheet and warm for 5-7 minutes. This method is gentle enough to warm the salad without making it soggy.
• Stovetop Method: Heat a non-stick skillet over low heat. Add the salad and toss gently for 1-2 minutes. This method can slightly wilt the arugula, giving it a different but still delicious texture.
• Re-dress Method: Sometimes, simply adding a bit more olive oil and lemon juice can refresh the salad. Toss gently to combine and enjoy.

• Large salad bowl: To combine the arugula, cherry tomatoes, and parmesan cheese.

• Small bowl: To whisk together the olive oil, lemon juice, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Measuring cups: To measure the arugula, cherry tomatoes, and parmesan cheese accurately.

• Measuring spoons: To measure the olive oil, lemon juice, salt, and black pepper precisely.

• Salad tongs: To toss the salad gently and ensure the dressing is evenly distributed.

• Cutting board: To halve the cherry tomatoes safely and efficiently.

• Chef's knife: To halve the cherry tomatoes with precision.

• Citrus juicer: To freshly squeeze the lemon juice for the dressing.

• Cheese shaver: To shave the parmesan cheese into thin, delicate slices.

Pre-wash and dry: Wash and dry the arugula and cherry tomatoes ahead of time to save a few minutes when assembling the salad.

Pre-shave parmesan: Shave the parmesan cheese in advance and store it in an airtight container in the fridge.

Make dressing in bulk: Prepare a larger batch of the olive oil and lemon juice dressing and store it in the fridge for future use.

Use pre-halved tomatoes: Buy pre-halved cherry tomatoes to cut down on prep time.

Combine ingredients in advance: Combine the arugula, cherry tomatoes, and parmesan cheese in a bowl and store in the fridge until ready to dress and serve.