You could also add a protein such as shredded cooked chicken and turn it into a main dish salad. This arugula salad is my go-to side dish whenever I tire of rich, complex side dishes. It is fresh, delicious, and easy to assemble, and it goes nicely with almost any meal. The simple dressing features olive oil, vinegar, salt, and pepper. It’s just as easy to make as the salad, and it dresses it perfectly.
Ingredients
Recipe Card
Fresh arugula leaves: I use a 5-ounce bag of pre-washed arugula. Red onion: I only use a little to add a bit of sharpness and color to the salad. It should be thinly sliced - no one wants to bite into large pieces of raw onion! Pitted olives: I use black kalamata olives, but any type will work. Olive oil: Extra-virgin has the best flavor, which is especially important in this simple salad. Vinegar: I use white wine vinegar. Kosher salt and black pepper: Just a little, as the olives and parmesan are very salty. Shaved parmesan cheese: You can shave it with a vegetable peeler or buy it pre-packaged.
Arrange the arugula, red onions, and olives in a serving bowl or on a serving plate. If using tomatoes, add them too. Sprinkle the salad with kosher salt and black pepper, top it with shaved parmesan cheese, and serve. Alternatively, it nicely balances out a rich meal. So it’s good with duck breast, ribeye roast, pork roast, bacon-wrapped chicken breast, or keto meatloaf.
