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This hearty Italian Arugula Parmesan Salad with Sun-Dried Tomatoes is all about the mix of tastes and texture. The tanginess of the balsamic vinegar, arugula and parmesan cheese is balanced by the buttery consistency of the sun-dried tomatoes.

Arugula Parmesan Salad with sun-dried tomatoes in a bowl
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This isn’t your usual green salad; it’s better! This arugula parmesan salad recipe is great for summer or anytime when you want a refreshing change of pace. Say goodbye to boring leafy green salad.

Italian Arugula Parmesan Salad with Sun-Dried Tomatoes has a wonderful flavor combination of sweet dried tomatoes, salty Parmesan cheese, tart balsamic vinegar, and peppery arugula! And whether it’s served with a sandwich or as a healthy side dish, it is sure to please.

clos up shot of arugula salad with parmesan

However, I especially like to serve it as an appetizer or side salad with Italian dishes. Classic arugula salad is simply wonderful with a slice of pizza or a plate of freshly cooked pasta!

Plus, it can be prepared in no time with just a few ingredients.

italian arugula salad with shaved parmesan and sun-dried tomatoes in a bowl

The arugula salad recipe is so simple, once made you will be able to make it in the future without looking it up here. Still, I hope you think of me then! 😉

Ingredients

See recipe card for quantities.

Arugula Parmesan Salad Ingredients
  • Arugula (Rocket)→ Buy as fresh and organic as possible. Packaged ready-to-eat arugula leaves should still be washed at home, even if the label says “ready-to-eat”. Because in bagged salad cavort lots of germs.
  • Sun-Dried Tomatoes → Dried tomatoes packed in oil are particularly aromatic and tender, making it a perfect fit for arugula. They give the salad a lot of flavor and make the sometimes tart arugula a little milder.
  • Parmesan → Shaved Parmesan cheese also adds more flavor and a great salty note. However, vegans can easily omit the Parmesan or replace it with a vegan cheese alternative. Hint: The easier way to shave parmesan is with using a vegetable peeler.
  • Balsamic Dressing → A particularly mild dressing made with just 3 ingredients: Extra virgin olive oil, balsamic vinegar, and maple syrup. Sea salt & freshly ground black pepper is all that’s needed to taste. I like to use aged balsamic vinegar, which is thick and slightly sweet, for this salad. This is a bit more expensive and not available everywhere. If using aged balsamic vinegar, omit the maple syrup, it’s already sweet enough on its own.

Variations

  • Extra Flavor – drizzle the salad with balsamic crema!
  • Deluxe – mix toasted seeds, walnuts or pine nuts under the salad!
  • Fresh Herbs – refine the dressing with fresh chopped basil or rosemary!
  • Caprese – Arrange arugula with halved cherry tomatoes and mozzarella balls.
italienischer rucolasalat

Make-Ahead

Store the salad and vinaigrette individually in an airtight container in the fridge for a maximum of one day. Toss right before serving. 

Tossed salad can’t be stored – it will turn soggy!

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📖 Recipe

rucola salat mit getrockneten tomaten und parmesan

Italian Arugula Parmesan Salad with Sun-Dried Tomatoes

This hearty Italian Arugula Parmesan Salad with Sun-Dried Tomatoes is all about the mix of tastes and texture. The tanginess of the balsamic vinegar, arugula and parmesan cheese is balanced by the buttery consistency of the sun-dried tomatoes.
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Total Time :5 minutes
Servings : 2
Calories : 166kcal

Ingredients
 

Dressing

Instructions
 

  • Wash arugula and spin dry using a salad spinner. Finely chop the sun-dried tomatoes, and shave the Parmesan using a vegetable peeler.
  • Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl. Season to taste with salt and pepper.
  • Arrange arugula, sun-dried tomatoes, and shaved Parmesan in a large bowl. Drizzle with the dressing and toss well. Serve immediately! → I love to drizzle some balsamic crema on top!

Notes

  • Make-Ahead: If you want to make this salad ahead of time, store the salad and the dressing individually in an airtight container in the fridge. Toss right before serving.
  • Make it vegan: Omit parmesan cheese or substitute with a vegan cheese alternative.

Nutrition

Calories: 166kcal | Carbohydrates: 10g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 414mg | Potassium: 674mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1729IU | Vitamin C: 38mg | Calcium: 332mg | Iron: 2mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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