Arugula Salad Recipe

Prepare vegetables

Rinse the arugula under cold water and spin or pat dry thoroughly. Place the arugula in a large salad bowl. Rinse and halve the cherry tomatoes and add them to the bowl. Thinly slice the cucumber into rounds or half-moons and add. Very thinly slice the red onion (so its flavor is not overpowering) and add to the bowl.

Add cheese and nuts

Shave or grate the Parmesan and sprinkle over the salad. If using nuts, toast them in a small dry skillet over medium heat for 3–4 minutes, shaking the pan occasionally until fragrant and lightly browned; let cool slightly, then scatter over the salad.

In a small bowl or jar, combine the lemon juice, minced shallot, Dijon mustard, and honey. Whisk or shake to dissolve the mustard and honey.

Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust — add more lemon for brightness, a pinch more salt if needed, or a little extra honey if you prefer sweeter. If shallot is too strong, let the dressing sit 5–10 minutes to mellow.

Just before serving, pour about two-thirds of the dressing over the salad (reserve the rest). Using salad tongs or two large spoons, gently toss the arugula, tomatoes, cucumber, onion, cheese, and nuts until everything is evenly coated. Add more dressing to taste if needed — arugula is delicate, so start light and add as required.

Transfer to serving plates or a platter, finish with a final sprinkling of freshly ground black pepper and a few extra shavings of Parmesan if desired. Serve immediately.