Arugula Salad with Lemon Parmesan Dressing

Arugula Salad with Lemon Parmesan DressingIs there anything better than a recipe with only 6 ingredients that’s yummy too? Ya, I don’t think so either! A fresh summer salad with simple, easy to find ingredients. If you’re like my sister-in-law, Mary, you just have to step into your backyard and gather your bounty that’s ready for the picking!

With some crusty French bread and a nice glass of Pinot Grigio, this is a perfect side salad. Add a little roasted chicken and voil√†…a delicious summertime main course!

Arugula Salad with Lemon Parmesan Dressing


  • 1/3 cup freshly grated Parmesan cheese
  • 5 Tablespoons extra-virgin olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon peel
  • 4 cups (packed) baby arugula
  • 1 cup halved cherry tomatoes


  1. Blend the cheese, olive oil, lemon juice and lemon peel in food processor.
  2. Season the dressing with salt and pepper to your taste. Transfer to bowl.
  3. Cover and refrigerate until ready to use.
  4. Combine arugula and tomatoes in large bowl.
  5. Toss with enough dressing to coat. It’s best to start with a small amount of dressing then toss to coat. Add dressing and toss until there is just enough on the greens.

Gr8 Tip:

Make it a main course salad by adding some cooked chicken or shrimp!

Gr8 Do-Ahead Tip:

Dressing keeps in refrigerator, covered for up to 3 days.

Serves 4-6

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