Simple Arugula Salad, a peppery and crunchy salad with sweet corn and juicy tomatoes, sprinkled with bold blue cheese. The fresh greens are drizzled with an easy and exquisite homemade red wine vinaigrette that has a balance from a hint of Dijon mustard. My friends, this is your recipe for a low-carb, gluten-free, vegetarian salad loaded with flavor.
Simple Arugula Salad
Regardless of the season, arugula is a favorite salad green. It is peppery, bold, and hearty. Plus, it holds up to any dressing or vinaigrette. This is a perfect side salad for any time of year.
Ingredients
- Arugula
- Corn – canned, frozen (defrosted), leftover roasted or grilled corn can be used.
- Grape Tomatoes – or cherry tomatoes. If you only have large tomatoes, cut into bite-size pieces.
- Blue Cheese Crumbles – any of your favorite types of cheese can be mixed with the salad.
Arugula Salad Vinaigrette
- Olive Oil
- Red Wine Vinegar
- Dijon Mustard – balances the vinegar and oil combo
- Salt and Pepper
Step by Step Instructions
- Prepare corn, if using canned corn, drain, and rinse.
- Chop tomatoes in half or cube, depending on the size of tomatoes.
- In a small bowl, create the vinaigrette, whisk together olive oil, red wine vinegar, and Dijon mustard.
- In a large salad bowl, combine arugula, corn, and tomatoes. Top with blue cheese crumbles.
- Toss with vinaigrette and serve.
Variations:
- To make a meal, add a protein such as poached shrimp, oven-baked chicken, or air fryer crispy pork.
- Feel free to try any of your favorite types of cheese such as feta, Gouda, mozzarella, or fontina.
- Add a zing from any of your favorite onions like red or green. Scallions or shallots work too.
- Try some of my other favorite vinaigrettes such as Champagne Vinaigrette, Maple Cider Vinaigrette, or for a spicy dressing, Poblano Dressing.
Storage Tips
Keep arugula should in the fridge until ready to use, up to 6-7 days. It is always best to wash and dry the greens before storing them in the fridge. We wrap our greens in a paper towel in large clear bags to extend the freshness of the lettuce.
Make the vinaigrette up to 3 days ahead. Store it in the fridge in a jar or covered container.
What to pair with this tasty salad:
- Foil Wrapped Salmon – a great combo.
- Keto Jambalaya – a dynamic duo.
- Low-Carb Chicken Picatta – one of my most popular recipes, yum.
- Grilled Dijon Chicken – for a light and flavorful meal.
Benefits of eating your greens
According to Medical News Today, arugula is loaded with Vitamin K and calcium, which can aid in the prevention of osteoporosis. Green veggies can help reduce the risk of heart issues such as Atherosclerosis, calcium build up in the arteries.
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Simple Arugula Salad
Equipment Needed:
Ingredients
Salad
- 5 cups Arugula lettuce
- 1 cup corn
- 1 cup grape tomatoes or cherry tomatoes
- 1/4 cup blue cheese crumbles
Red Wine Vinaigrette Recipe
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
Instructions
Arugula Salad
- In a large bowl, add the washed fresh arugula.
- For the corn, either drain canned corn or defrost frozen corn. See Note 1. Add the corn to the arugula.
- Slice the tomatoes in half or cube, depending on their size. Add the tomatoes to the salad greens.
- Mix in the blue cheese crumbles.
Vinaigrette
- In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard.
- Toss the vinaigrette with the salad green mixture. Ready to serve.
Notes
- To make a meal, add a protein such as poached shrimp, oven-baked chicken, or air fryer crispy pork.
- Any of your favorite cheeses can be added such as feta, Gouda, mozzarella, or fontina.
- Add a zing from any of your favorite onions such as red or green. Scallions or shallots work too.
- Try some of my other favorite vinaigrettes such as Champagne Vinaigrette, Maple Cider Vinaigrette, or for a spicy dressing, Poblano Dressing
Sometimes simple salads do wonder fir lunch. Love all the ingredients in this recipe and the dressing is absolutely delicious.
Thank you, Gunjan. I hope you enjoy it
Love simple and delicious Summer salads! They take no time to prep and perfect for a cookout party! Definitely need to try it out!
Thank you, Veronika. We love it too. Enjoy
I’m totally with you on the daily greens – even at breakfast! Arugula is such a good choice for this salad.
Right Karen, greens are my goo-to. Enjoy.
This salad looks so lovely and refreshing. I tried this salad and it was delicious. This surely is a saver and will be a regular on our table.
Wonderful Aditi, enjoy the salad.
I’m always in the mood for a tasty salad especially in the summer time. And I have all the fresh arugula and tomatoes from my garden to use. I made this with part arugula and part romaine and it came out delicious.
Oh I loove the arugula/romaine mix, Linda. A fabulous mix.
Fantastic and Easy summer salad, the combination of flavors was so delicious! Totally making this more during the hot season!
Wonderful, Tatiana, enjoy the salad.
This was such a wonderful way to use up some summer produce. I topped it with some grilled chicken for a perfectly easy dinner!
What a great idea to top the salad with grilled chicken. Glad you enjoyed it, Andrea.
Oh, I love a simple salad and your vinaigrette dressing sounds wonderful. I haven’t had blue cheese in such a long time, and I love it. It’s a nice contrast to other ingredients. This looks like the perfect summer salad.
Excellent, Julia. I’m so glad you like the recipe.
Crunchy and healthy Salad. Love the combinations and yummy dressing too.
I’m glad you enjoy Veena.
This is such a vibrant combination of flavors, from the peppery arugula to the umami-loaded, salty blue cheese, plus sweet corn and that little hit of acidity from the tomatoes! Mmmmm … perfectly brought together with the yummy dressing! So simple, so packed with flavor! Thank you for this recipe!
I’m so glad you love the salad.