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white bowl of arugula, parmesan and lemon slices on a green and white floral napkin.

Italian Arugula Salad

An easy fresh salad that pairs with chicken, fish, pizza and pasta
Prep Time 5 minutes
Total Time 5 minutes


  • 3 cups arugula freshly washed; prepackaged perfectly fine
  • 2 Tablespoons olive oil equal to 4 big back and forth drizzles (count to 8)
  • 1 lemon zested and quartered
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons freshly grated parmesan cheese plus some shards for topping
  • 1 Tablespoon pine nuts optional


  • Wash and dry arugula either by rinsing and spinning in a salad spinner. Or wash leaves in a sink of cold water agitating slightly to remove sand or dirt. Remove the greens from the sink to a double layer of paper towel. Cover with more paper towels, patting until the excess water is removed.
  • Remove greens to a wide shallow salad bowl.
  • If using an olive oil bottle with an attached pourer/stopper, drizzle the olive oil in a back and forth motion across the bowl counting to 8 with each pass.
  • Conversely, use a tablespoon to drizzle the oil across the salad in a light stream counting the same way as above.
  • Squeeze the lemon juice quarters across the salad. Sprinkle with the zest.
  • Season with salt and pepper.
  • Top with parmesan cheese shards and grated parmesan [see notes].


  • Adjust proportions for larger quantities
  • Serve with grilled chicken, fish or over pizza.
  • To make shards of parmesan, use a vegetable peeler and run it across the long edge of the wedge.