Super Simple Arugula Salad
Make this simple arugula salad recipe with balsamic vinegar and olive oil! It’s the quickest side salad recipe in my repertoire and I hope it becomes your go-to side salad, too. Make as many salads as you’d like with this basic formula.
Ingreadient
- A couple handfuls of arugula (about 1 ½ cups)
- Drizzle of extra-virgin olive oil
- Lighter drizzle of thick balsamic vinegar or balsamic glaze*
- Optional: Light sprinkle of finely grated aged cheese, such as Parmesan or even cheddar
- Small pinch of flaky sea salt, kosher salt or fine salt
- Freshly ground black pepper or pinch of red pepper flakes
Direction
- Add a couple handfuls of arugula to a bowl or small plate. Drizzle lightly with olive oil, followed by a lighter drizzle of balsamic vinegar (the ratio is really up to you—balsamic is sweeter than most other vinegars, so you might enjoy equal parts vinegar and oil).
- Sprinkle with cheese, if desired. Sprinkle with a small pinch of flaky sea salt, crushing it between your fingers as you sprinkle, or other salt (use a little more salt if not using cheese, which is salty).
- Finish the salad with a couple twists of freshly ground black pepper or a small pinch of red pepper flakes. Repeat for additional salads, if needed. Enjoy promptly, as the salad will wilt over time.
