Italian Arugula Parmesan Salad with Sun-Dried Tomatoes

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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.

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.

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.

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 (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.

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!

More Arugula Recipes

• Winter Citrus Arugula Salad
• Summer Peach Arugula Salad
• Pasta Arugula Salad

📖 Recipe

Italian Arugula Parmesan Salad with Sun-Dried Tomatoes

Aline Cueni

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.

5 from 1 vote

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Prep Time 5 mins

Total Time 5 mins

Course Salad

Cuisine Italian

Servings 2

Calories 166 kcal

Ingredients

 

1x2x3x

• 3.5 oz (100 g) arugula
• ½ cup (60 g) sun-dried tomatoes packed in oil finely chopped
• ⅓ cup (40 g) shaved parmesan cheese

Dressing

• 2 tbsp olive oil
• 1 ½ tbsp balsamic vinegar
• 1 tsp maple syrup
• salt & pepper

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

Nutrition Facts

Italian Arugula Parmesan Salad with Sun-Dried Tomatoes

Amount Per Serving

Calories 166 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 14mg5%

Sodium 414mg18%

Potassium 674mg19%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 2g2%

Protein 10g20%

Vitamin A 1729IU35%

Vitamin C 38mg46%

Calcium 332mg33%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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