Large Arugula Salad Recipe

Prepare arugula

Place arugula in a large salad bowl. If leaves are large, tear into bite-sized pieces. Make sure the arugula is well dried — use a salad spinner or pat dry with clean towels to prevent diluting the dressing.

Prepare tomatoes

Rinse plum tomatoes. Slice each tomato lengthwise into 6–8 wedges (or into 1/2-inch thick slices) depending on size. Add the tomato pieces to the bowl with the arugula and gently toss to combine.

Blend basil olive oil

In a small blender or using an immersion blender and a jar, combine the basil leaves, extra-virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Blend until the basil is fully incorporated and the dressing is vibrant green and slightly emulsified, about 20–30 seconds in a high-speed blender (longer if using whole leaves).

Taste and adjust

Taste the dressing and adjust seasoning as needed: add up to 1/2 tsp more salt or 1/2 tsp more lemon juice for brightness. If dressing is too thick, thin with 1–2 teaspoons of warm water or an additional teaspoon of olive oil.

Dress the salad

Pour the basil olive oil dressing over the arugula and tomatoes. Start with about 4 tablespoons of dressing and toss gently with salad tongs to coat evenly. Add more dressing, 1 tablespoon at a time, until leaves are lightly and evenly coated (total use typically 4–6 tbs).

Add cheese and serve

Immediately after tossing, sprinkle the finely grated Asiago evenly over the salad. If using, grate a little lemon zest over the top for extra brightness. Give one very gentle final toss (or leave cheese on top for presentation).

Serve at once on a large platter or individual plates. The salad is best enjoyed immediately while arugula is crisp and dressing is fresh.