by Olena

Arugula Salad

Olena's image
Olena Osipov
5 from 4 votes

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Arugula Salad with feta, tomatoes, and a delicious balsamic vinaigrette. Simple, flavorful, easy, and healthy! This is a very European salad anyone will love! Trust this Ukrainian. 🙂

And if you’re a huge salad fan, I have over 45 salad recipes to choose from, including beet and arugula salad with feta for arugula fans!

Arugula Salad

Arugula Salad Recipe

This arugula salad is a spin off of Russian-Ukrainian salad with lots of tomatoes, feta cheese, dill and garlic. I leave out most of the cheese, add arugula, and delicious balsamic vinaigrette. SO GOOD!

Salty feta coats each tomato, arugula adds a nice peppery punch, and balsamic vinegar, herbs and garlic ties all this amazingness together.

I love healthy salad recipes with cheese and have shared several of my favorites already, including tomato mozzarella salad, Greek salad, a lemony kale salad with parmesan, and Brussel sprout salad. Of course, this tomato pasta salad also contains cheese!

Arugula Salad with tomatoes, feta, dill in white bowl

I make this salad for my family, for guests, for bloggers’ events and everyone raves about it and asks for the recipe. Recipe? It is so simple, I quietly smile.

So, here it is my signature arugula salad that I feel like I have to share with you too, friends. 🙂

Ingredients You Will Need

  • Arugula: Arugula is sold pre-washed, packed in plastic containers, is affordable and often organic. It is my favorite leafy green! I am like an Italian. 🙂
  • Tomatoes: For arugula salad, I prefer to use grape or cherry tomatoes because they are flavorful, and do not leak as much making salad less messy and pretty. My favorite regular size tomatoes are tomatoes on the vine – off-season, and any – in season.
  • Feta cheese: Goat or cow’s milk feta cheese works. If you buy in blocks, make sure to store it submerged in brine. I love using feta cheese within salad recipes, like this strawberry spinach salad.
  • Herbs: I use fresh dill because I am Ukrainian. Parsley or basil will be wonderful too!
  • Garlic, balsamic vinegar, olive oil, salt and pepper.

Pouring balsamic vinaigrette over Arugula Salad

How to Make Arugula Salad

  • Make balsamic vinaigrette first, so ingredients have time to “marry each other”.
  • Arrange arugula at the bottom of a large salad bowl.
  • Chop tomatoes and herbs – if using small ones a cut in half is all you need. You can dice regular size tomatoes.
  • Crumble feta with your hands if you buy blocks of feta.
  • Drizzle salad with the dressing and gently stir, using tongs.

Arugula Salad with fajita chicken on white plate

What to Serve Arugula Salad With?

How Long Does It Last?

Here is the thing, arugula salad tastes best fresh and wilts pretty fast. The good news is that it literally takes 10 minutes to make. 🙂

More Healthy Salad Recipes

If you’re in the mood for some ‘fully-loaded’ salad bowls, you might like this healthy taco salad, cobb salad, or asparagus salad!

Arugula Salad closeup

Arugula Salad

Arugula Salad

Arugula Salad with feta, tomatoes and delicious balsamic vinaigrette. Simple, flavorful, easy and healthy! This a very European salad anyone will love!
5 from 4 votes
Print Save Rate
Course: Salad
Cuisine: North American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 89kcal
Author: Olena Osipov

Ingredients

  • 5 oz package arugula
  • 1 pint cherry tomatoes chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup dill finely chopped

Dressing:

  • 3 tbsp olive oil extra virgin
  • 1 tbsp balsamic vinegar
  • 1 garlic clove grated
  • 1/4 tsp salt
  • Ground black pepper to taste

Instructions

  • In a small bowl, add olive oil, vinegar, garlic, salt, pepper and whisk with a fork. Set aside.
  • In a large bowl, combine arugula, tomatoes, dill and feta.
  • Pour salad dressing on top and toss gently.
  • Serve immediately.

Store: Arugula salad is best eaten on the same day it is made.

    Video

    Notes

    • Fresh lemon juice would work well in place of vinegar.

    Nutrition

    Serving: 1cup | Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 190mg | Potassium: 211mg | Fiber: 1g | Sugar: 3g | Vitamin A: 863IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 1mg
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