This perfect summer tomato and arugula salad takes only 7 ingredients and 15 minutes to make.

One of the best salads to make on a busy night or for a weekend lunch with friends. It is healthy and easy, and it goes well with any course.

Tomato, arugula salad with shaved parmesan cheese served in a white plate with white background.

This tomato and arugula salad is beautifully complemented by balsamic vinegar. The natural sweetness of a well-aged balsamic balances the tomatoes’ acidity while enhancing the arugula’s peppery notes.

For the best flavor, use a high-quality Balsamic Vinegar of Modena. Look for one with a rich, syrup-like consistency and a well-balanced sweetness that lingers on the palate. A small drizzle is all you need to elevate the salad.

When it comes to cheese, Parmigiano Reggiano is always best purchased in a wedge and freshly grated or shaved just before serving. Pre-grated cheese lacks the freshness, aroma, and complex nutty flavor that make authentic Parmigiano Reggiano exceptional.

I prefer shaving Parmigiano Reggiano over the salad, as the delicate ribbons add both texture and visual appeal. However, freshly grated Parmigiano Reggiano sprinkled over the salad at the last minute is equally delicious and allows the cheese to blend more evenly with the other ingredients.

In this Article

A Note From Giangi

Super easy to make – no cooking is needed, which is a plus during the summer months. I live in hot Arizona with days over 110F. The less time I spend in the kitchen in the summer, the happier I am.

Easy ingredients – most ingredients are already in your pantry, which makes it fun and easy to prepare.

Perfect summer salad – Going to a party, picnic, or pool party, this salad will be a hit and can be assembled at the last minute.

Giangi
tomato arugula salad in a white plate ready to be enjoyed.

What is arugula?

Arugula is also known as rocket salad or roquette. Spicy with a light hint of mustard-like flavor, it counterbalances the sweetness of the balsamic vinegar.

A perfect combination. It is a delicate salad that must be enjoyed as soon as purchased.

It is not really lettuce, but it is in the Brassica family and closely related to mustard. Its taste is peppery, spicy, with a sharp bite and a little nuttiness.

A quick note about the balsamic vinegar

Good-quality balsamic vinegar will have the ingredient list as “Grape traditional,” meaning it has been aged for at least 12 months, which gives it that thick, sweet flavor.

Cheaper vinegar will be mixed with wine vinegar, caramel flavoring, and other ingredients.

Classic balsamic vinegar is smooth and well-balanced in flavor.

Ingredients needed to make this arugula salad

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

Olive oil – part of dressing, use a good one as it will give your salad an excellent taste.

Balsamic vinegar – Aged balsamic is so rich in flavor; mixed with the oil, the flavor is enhanced.

Lemon – The peppery flavor of the arugula pairs well with the lemon’s acidity and balances perfectly with the balsamic’s sweetness. Although you only use the zest, it contains all the oil to give it a rich flavor.

Arugula salad – The star of this dish. Ensure that it is a beautiful, rich green, and the leaves have no bruising.

Cherry tomatoes – small enough to cut and be enjoyed by all.

Parmigiano Reggiano – Shaving pieces over the finished dish gives a dramatic presentation, but once you bite into it, all the flavors are well combined and enjoyed.

Pine nuts – I love the nuttiness of the pine nuts, and when roasted, it intensifies.

tomato arugula salad in a white serving bowl

Quick step-by-step on how to make this delicious summer arugula salad

  • Start by creating the vinaigrette with the oil, balsamic, and lemon zest. Set aside to let the flavor infuse.
  • If your pine nuts are not roasted, take a couple of minutes to roast them by placing them in a skillet over medium-high heat. Shake the skillet to avoid burning the pine nuts. Once they acquire a golden color, remove the heat and place it in a bowl. This will stop the roasting process.
  • Halve the cherry tomatoes, then add them to the bowl with the vinaigrette.
  • Add the arugula and mix well into the vinaigrette bowl.
  • Serve an equal amount on each plate; this recipe is for four people and is topped with parmesan cheese shavings and pine nuts.

What dishes can you enjoy with this tomato salad?

This recipe goes well with any pasta dish or alongside fish, meat, lamb, and chicken to complete a meal.

You may want to try it alongside a perfectly cooked plate of  Fettuccine with Lemon Mascarpone Sauce or Ricotta Meatballs.

Substitutions and Variations

Of course, you can turn this simple salad into a copious meal by adding mushroom slices, avocado, or even some cooked bacon.

Leftover steak is also a great addition.

Do not have pine nuts on your hands? Replace them with chopped almonds, walnuts, or pecans, which perfectly harmonize with balsamic.

The beauty of this salad is that it is not only healthy but simple and versatile.

Frequently Asked Questions

Should I eat arugula raw or cooked?

Arugula is usually eaten raw in salads or as a topping. You can also sautee it. However, raw to maximize the nutritious benefits, it is best enjoyed raw.

Is arugula healthy for you?

It is an excellent source of vitamin K and calcium.

If you enjoy this summer salad recipe of Tomato and Arugula, you may want to try:

Arugula Stuffed Pork Tenderloin

Salmon Fillets with Baby Green and Arugula Salad

Ricotta, Arugula, Pine Nuts and Penne Pasta – The Best!

Cauliflower with Olives and Cherry Tomatoes

Tomato, Arugula Salad

5 from 1 vote
tomato arugula salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Giangi Townsend
This perfect tomato arugula salad only takes 7 ingredients and 15 minutes to make. One of the best salads to make on a busy night, or for a weekend lunch with friends.
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Ingredients 

  • 3 tablespoons olive oil
  • ⅓ cup balsamic vinegar
  • zest of lemon
  • 2 cups arugula salad, washed and dried
  • 1½ cups cherry tomatoes, halved
  • ¼ cup parmigiano Reggiano
  • ¼ cup pine nuts, roasted

Instructions

  • In a medium bowl whisk together the olive oil and balsamic vinegar. Add the lemon zest.
  • Add the arugula salad and the halved cherry tomatoes to the dressing gently folding it with the dressing.
  • Place an equal amount of salad on salad plates. Top with the parmesan cheese shavings and roasted pine nuts.

Nutrition

Calories: 205kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 114mg | Potassium: 233mg | Fiber: 1g | Sugar: 5g | Vitamin A: 559IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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