Arugula Red Onion Salad


arugula salad

Arugula Red Onion Salad

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Prep Time 10 mins


  • 5 oz arugula leaves
  • ¼ cup thinly sliced red onion
  • 1 c cherry tomatoes
  • ¼ cup pitted kalamata olives
  • 3 tablespoons extra-virgin olive oil
  • ½ tablespoon white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • cup shaved parmesan cheese


  • Pickle the onions: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
  • Place arugula, a few of the pickled onions, tomatoes, and olives in a large serving bowl.
  • Mix the oil and vinegar and drizzle them over the vegetables.
  • Add kosher salt and black pepper.
  • Top the salad with shaved parmesan cheese.
  • Mix well just before serving and serve on individual plates.
Keyword arugula salad
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