*This post may contain affiliate links.
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! 😉
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.
- 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.
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
Italian Arugula Parmesan Salad with Sun-Dried Tomatoes
Click on the stars to leave a vote!
- 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
- 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!
- 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.