Super Simple Arugula Salad

My go-to side salad dish is here. I hope you adopt it as well. Fresh arugula and the world’s simplest homemade balsamic salad dressing are featured in this straightforward salad.

This salad is quite simple to make. In fact, it’s so simple that I hesitated to tell you about it. It’s not really a recipe, but I frequently make it. You claim it’s about time I brought this technique to your attention.

Side salads ought to be simple to make, and this one is so good that it doesn’t taste thrown together at the last minute. It pairs well with almost anything, including sandwiches, scrambled eggs, holiday dinners, and Italian entrees like lasagna.

Any leafy green can be used in this salad recipe, but arugula is my preferred choice. If you keep this recipe in your back pocket, you’ll consume more nutritious greens. Let’s begin!

Options for Balsamic Vinegar

Using thick balsamic vinegar instead of typical watery balsamic is essential for the success of this salad. The Napa Valley Naturals Grand Reserve Balsamic Vinegar (affiliate link; check that the bottle has “25 stars” on it) is my all-time favorite. At Natural Grocers or Whole Foods, it’s often less than $10.

Alternatively, use homemade or store-bought balsamic glaze. Learn how to make your own by reading on.

Making Balsamic Glaze at Home

In a small, thick-bottomed saucepan over medium heat, bring 1 cup (or more) of runny balsamic vinegar to a boil. Cook, often stirring, for 10 to 15 minutes, or until the vinegar is reduced by half. Reduce the heat to maintain a slow simmer.

The reduction should be transferred to an airtight container and kept in the pantry after cooling.

Also read: Easy Caesar Dressing


  1. Arugula, a few handfuls (approximately 1 12 cups)
  2. Extra virgin olive oil drizzle
  3. A thinner drizzle of thick balsamic vinegar or glaze may be used. a light sprinkle of aged cheese, such as Parmesan or even cheddar, that has been finely grated
  4. a tiny pinch of fine salt, kosher salt, or flaky sea salt
  5. Black pepper that has just been ground or a dash of red pepper flakes


  1. Arugula should be added in modest amounts to a bowl or plate. Olive oil should be lightly drizzled over first, then balsamic vinegar should be lightly drizzled on top (the ratio is entirely up to you; balsamic vinegar is sweeter than most other vinegars, so you may like equal parts vinegar and oil).
  2. If desired, add cheese sprinkling. Add a tiny pinch of flaky sea salt or other salt, breaking it between your fingers as you do so (use a little more salt if not using cheese, which is salty).