Name: Arugula Tomato Salad With Lemon Vinaigrette
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 5oz baby arugula; 1½ cups cherry tomatoes, halved; ½ cup shaved Parmigiano Reggiano; ¼ cup chopped roasted salted pistachios; ¼ cup chopped basil leaves (optional); ¼ cup extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 small garlic clove, finely minced or pressed; 1 teaspoon Dijon mustard; 1-2 teaspoons honey (or pure maple syrup); ¼ teaspoon fine sea salt, or to taste; ¼ teaspoon freshly ground black pepper, or to taste

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This Arugula Tomato Salad with lemon vinaigrette dressing is the perfect side dish for any main course or weeknight dinner. It’s made with peppery arugula, juicy cherry tomatoes, shaved parmesan cheese, and chopped roasted salted pistachios.

I think it’s safe to say that arugula is one of my favorite leafy greens. You’ll find it in many of my salad recipes because it’s healthy, easy to use, and affordable.

If you haven’t tried arugula before, it has a peppery, nutty, and slightly spicy flavor. It’s also known as rocket and is versatile enough to toss in fresh salads, on a pizza, burgers, sandwiches, or homemade pesto.

I love this arugula tomato salad because it comes together in less than 15 minutes and is elegant enough to impress any dinner guests.

I usually serve this arugula salad with pasta, pizza, or grilled meats. It’s healthy, fresh, and colorful with the leafy greens and red cherry tomatoes.

While you can certainly dress this salad with a balsamic vinaigrette, I prefer to use my homemade lemon vinaigrette, which is light and bright. Perfect for any summer gathering!

Table of Contents

Arugula Tomato Salad Ingredients

Arugula: I like using baby arugula in this salad, which are tender and milder than the full-sized leaves.

Cherry tomatoes: These are sweet and juicy, which balance with the tangy acidity in the vinaigrette dressing.

You can use grape tomatoes, strawberry tomatoes, or multi-colored grape and cherry tomatoes if you prefer.

Parmesan cheese: I use freshly shaved Parmigiano Reggiano in this salad. It has a savory and nutty flavor, which balances with the sweetness from the tomatoes.

If you don’t like parmesan cheese, you can use crumbled feta or goat cheese.

Roasted salted pistachios: This adds a satisfying crunch to the salad. If you don’t like pistachios, you can use toasted sliced almonds or pine nuts.

Fresh basil: During the summer, I love adding a small handful of chopped basil leaves to this salad. It really helps to elevate the dish.

Lemon vinaigrette dressing: My lemon dressing is made with extra virgin olive oil, freshly squeezed lemon juice, garlic, Dijon mustard, honey (or maple syrup), salt, and freshly ground black pepper.

How to make Arugula Tomato Salad

Make the lemon vinaigrette dressing. In a jar with a fitted lid or small bowl, add the extra virgin olive oil, fresh lemon juice, garlic, Dijon mustard, honey (or maple syrup if using), salt, and freshly ground black pepper.

Secure the lid and shake until well combined or whisk to combine in the bowl.

Assemble the salad. In a large bowl, add the arugula and half of the dressing. Toss to combine.

Scatter the cherry tomatoes, shaved parmesan cheese, chopped pistachios, and chopped basil leaves (if using) on top of the salad. Drizzle with the remaining dressing and serve.

More arugula salad recipes to try:

Please let me know how you like this arugula tomato salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this arugula salad as much as I do.