Easy and Simple Arugula Salad Recipe with Homemade Dressing
This is my favorite arugula salad.
It’s the kind of salad I make on repeat all spring and summer long. It’s super easy to throw together when you want something fresh, flavorful, and effortless. It’s incredibly quick to make, and all you need are a handful of simple ingredients.
The best part of this arugula salad recipe is that it tastes delicious all on its own. It doesn’t need grilled chicken or other vegetables to feel complete (although you absolutely can add them). The peppery arugula, salty shaved cheese, and bold vinaigrette create the perfect balance of fresh, savory, and bright.
It’s light but satisfying. It’s simple but elevated. The type of salad that feels fancy enough for a dinner party but easy enough for a random Tuesday night.
If you’re looking for an easy arugula salad recipe to make on repeat this spring and summer, this is it.
We love making this as a side salad for Easter, served alongside my grandma’s chicken and yellow rice recipe.
Easy Arugula Salad Ingredients
Ingredients For the Salad
Fresh Arugula
Arugula is the star of this salad. It's naturally slightly spicy, peppery flavor. Look for bright green arugula leaves that are crisp and tender, not wilted or yellowing. Baby arugula is ideal because it’s more delicate and less bitter.
Grated Pecorino Cheese
Pecorino adds a sharp, salty bite that beautifully balances the freshness of the arugula. I love using pecorino instead of Parmesan, but you can use either, as they both blend delicately with the greens and create little bursts of savory richness in every bite. It instantly elevates the salad and gives it that effortless, restaurant-quality feel.
Tiny Croutons (Preferably Toasted)
Croutons might sound simple, but they completely transform this salad. I like to make my own! When toasted in olive oil, they become golden and crisp, adding texture and warmth.
I recommend cutting them super small, so they act almost like crunchy breadcrumbs, feeling lighter and more refined. That contrast between the soft greens and croutons is what makes this arugula salad so satisfying on its own.
For the Anchovy Vinaigrette Dressing
Anchovy Filets
Anchovies are the secret ingredient that makes this arugula salad unforgettable. Don’t worry, the dressing won’t taste fishy. When finely chopped and blended into the vinaigrette, anchovies dissolve into the olive oil and lemon juice, adding saltiness and deep umami flavor. They create that savory backbone that makes the salad taste complex and balanced.
Freshly Squeezed Lemon Juice
Lemon juice brightens everything. It cuts through the richness of the cheese and anchovies just enough to lift them and give the salad a fresh, springy finish. We recommend freshly squeezed lemon juice for the best flavor, as it makes a noticeable difference.
Dijon Mustard
Dijon mustard helps emulsify the dressing, meaning it brings the oil and lemon juice together into a smooth, cohesive vinaigrette.
Fresh Garlic
A few finely minced cloves of garlic add warmth. It rounds out the dressing and complements the anchovy. The key is to mince it very finely.
Extra Virgin Olive Oil
Good olive oil is essential in a simple arugula salad like this. Since there are so few ingredients, quality matters. A smooth, slightly fruity extra virgin olive oil creates a silky dressing and carries all the flavors evenly across the greens.
Red Wine Vinegar
Red wine vinegar adds brightness and gentle acidity.
Italian Parsley
Fresh Italian parsley adds a clean, herbaceous note that lightens the salad and complements the peppery arugula beautifully.
Salt and Pepper
Simple but important. Sea salt and freshly ground black pepper to taste enhance every ingredient and bring the entire salad together. Since the anchovies and pecorino already add saltiness, season thoughtfully and taste as you go.
How To Make This Easy Arugula Salad (Step By Step)
How to Make the Arugula Salad Dressing
We’ll be making an anchovy vinaigrette, which is the heart of this arugula salad.
Finely chop the anchovy filets with garlic and parsley until they almost form a paste. The smaller you chop them, the more seamlessly they’ll blend into the dressing.
Next, in a small mixing bowl, whisk together the anchovy paste with fresh lemon juice, Dijon mustard, red wine vinegar, and salt.
Then slowly drizzle in the olive oil while whisking continuously. This helps emulsify the dressing, making it slightly thicker and smoother rather than separated.
The dressing should taste bright, savory, and balanced, not overly sharp or fishy.
Prepare the Arugula
If the leaves are damp from washing, gently pat them dry with a clean paper towel or use a salad spinner.
Set aside.
Because arugula is delicate, handle it gently. You want the leaves fluffy and airy, not compressed.
Make the Tiny Homemade Croutons
The croutons are what give this easy arugula salad its irresistible crunch. Instead of large, chunky croutons, I like to make very small, delicate ones, almost like toasted fine crumbs.
Start with a slice or two of day-old crusty bread. Using a sharp knife, cut your bread into very small cubes. Aim for tiny, even pieces so they toast uniformly and crisp up beautifully.
I’ve also pulsed the bread briefly in a food processor, but be careful not to over-process it. You’re aiming for small crouton pieces, not powder.
Heat a medium nonstick skillet over medium-low heat and add a drizzle of olive oil. Once the oil is warm, add the tiny bread cubes in a single layer. Stir frequently so they toast evenly on all sides.
Cook until the croutons turn golden brown and crisp. This usually takes just a few minutes. They should feel firm to the touch and have a lightly nutty aroma.
If desired, you can season them with a small pinch of salt while they’re still warm.
Transfer the tiny croutons to a plate and let them cool completely. As your croutons cool, they will continue to crisp up even more.
These tiny homemade croutons add the perfect crunch to this arugula salad. They coat the greens more evenly than large croutons and create that delicate, restaurant-style texture that makes every bite balanced and satisfying.
How to Assemble The Salad
Drizzle a portion of the anchovy vinaigrette over the arugula. Start with less than you think you need, as you can always add more.
Using clean hands or salad tongs, gently toss until the leaves are lightly coated. The goal is to dress the greens evenly without weighing them down.
Next, scatter the shaved pecorino over the top. Let some pieces fall between the leaves so every bite has a little salty richness.
Sprinkle the tiny, toasted croutons over the salad just before serving. This keeps them crisp and prevents them from softening too quickly.
Season your salad with freshly ground black pepper and taste before adding salt. Because anchovies and pecorino are naturally salty, you may not need much additional salt at all.
Serve
This easy arugula salad can be served right away, or, if you prefer a stronger flavor, let it sit for 10-15 minutes before serving. This allows the flavors to mellow slightly.
Arugula wilts quickly once dressed, so assemble it just before bringing it to the table. The contrast between the peppery greens, savory vinaigrette, salty pecorino, and crispy breadcrumbs is what makes this salad so special.
It’s light enough for spring and summer, yet bold enough to stand on its own.
Tips For this Simple Arugula Salad
Use fresh, high-quality olive oil since the dressing is simple and flavor-forward, and the flavor truly shines through in every bite.
Dress the arugula lightly; it tastes best when gently coated rather than drenched.
Add the breadcrumbs at the very end to keep them crisp and prevent them from softening too quickly.
Taste the vinaigrette before tossing the salad, and adjust the salt and vinaigrette as needed for perfect balance.
Easy Arugula Salad Variations and Serving Suggestions
If you want to customize this simple arugula salad recipe, here are a few ideas:
Top with cherry tomatoes and burrata or goat cheese for a creamier version.
Add grilled shrimp or chicken for a protein-focused meal.
Swap the croutons for toasted pine nuts or toasted almonds for extra crunch.
Swap pecorino for shaved Parmesan cheese or Parmigiano-Reggiano for a slightly nuttier flavor.
This salad is a great side dish for stuffed bell peppers or on cozy nights when you’re enjoying a bowl of Italian soup.
No matter how you serve it, this easy arugula salad with anchovy vinaigrette is proof that a few simple ingredients can create a flavorful, beautifully balanced dish.
If you make this arugula salad recipe, save it on Pinterest so you can easily come back to it whenever you need a fresh, easy spring salad.
Arugula Salad
This easy arugula salad with homemade anchovy vinaigrette is fresh and flavorful. Toss peppery arugula with shaved Pecorino and tiny toasted croutons, and enjoy immediately.
Ingredients
- 5 oz fresh arugula
- 2 oz shaved Pecorino cheese
- 1/4 cup tiny homemade croutons (see instructions below)
- 3 anchovy filets, finely chopped
- 2 garlic cloves, finely minced
- 1 ½ teaspoons freshly squeezed lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 spring of fresh Italian parsley
- Salt and pepper, to taste
Instructions
- Finely chop anchovies, garlic, and parsley until almost a paste.
- In a small bowl, whisk together anchovy paste, lemon juice, Dijon mustard, red wine vinegar, and a pinch of salt.
- Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
- Taste and adjust seasoning as needed.
- Wash arugula leaves and gently pat dry or use a salad spinner.
- Set aside in a large salad bowl.
- Cut day-old crusty bread into very small cubes (or pulse briefly in a food processor; do not over-process).
- Heat a skillet over medium-low heat with a drizzle of olive oil.
- Toast bread, stirring constantly, until golden and crisp.
- Optional: season lightly with salt while warm.
- Let croutons cool completely before adding to the salad.
- Drizzle a portion of the anchovy vinaigrette over arugula; start with a little, you can always add more.
- Gently toss with hands or tongs until leaves are evenly coated.
- Scatter shaved Pecorino over the salad, letting some fall between the leaves.
- Sprinkle tiny croutons on top just before serving.
- Season with freshly ground black pepper; taste before adding additional salt.
- Serve
Nutrition Facts
Calories
636Fat
63 gSat. Fat
13 gCarbs
8 gFiber
2 gNet carbs
6 gSugar
2 gProtein
13 gSodium
532 mgCholesterol
33 mgNutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.
