Arugula Salad with Lemon and Olive Oil

This is my go-to salad for serving alongside barbecued or grilled meat.  The pepperiness of the arugula, combined with the jolt of fresh acidity from the lemon juice and the sharp flavor of freshly grated Parmesan cheese is the perfect compliment to a smoky savory piece of meat or poultry fresh off the grill.  And it couldn’t be simpler.

Time: 5 minutes


  1. 10oz fresh arugula (it looks like a lot, but it will wilt quickly when dressing is introduced)
  2. 3 TBSP cup Olive Oil
  3. Juice of one lemon
  4. 8oz freshly grated Parmesan cheese, or to taste
  5. Salt and freshly ground pepper to taste.


Place arugula in a large salad or mixing bowl.  Add olive oil and lemon.  Grate Parmesan cheese over top, add salt and pepper.  Toss and serve immediately.

Note:  This salad doesn’t last long on the counter top, so make it directly before serving the rest of the meal.

This recipe is featured in a complete meal, served alongside Santa Maria Tri Tip, grilled corn, and grilled garlic bread. Find the complete meal here.


  1. […] crostini and top with chimichurri sauce (or allow guests to do this for themselves.  Serve with Arugula Salad and a strong red wine, such as Malbec, Shiraz or […]


  2. […] cheese and crackers, a couple bottles of red wine, some nuts, a few ears of corn, the makings for Arugala Salad, coffee, sugar and cream (for the morning), and of course a handle of Maker’s Mark bourbon.  […]


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