Arugula Summer Salad Recipe
Arugula Summer Salad Recipe photo by Taste of Home

Arugula Summer Salad Recipe

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This simple summer-fresh salad stars arugula and tomatoes—we love them both. Olive oil—the only oil I use in my kitchen—flavors the light vinaigrette dressing. —Marie Forte, Raritan, New Jersey
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 4 cups fresh arugula or baby spinach
  • 1 large sweet onion, thinly sliced
  • 2 medium tomatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Nutritional Facts

3/4 cup equals 63 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 7 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. In a salad bowl, combine the arugula, onion and tomatoes. In a small bowl, whisk the dressing ingredients; drizzle over salad and gently toss to coat. Yield: 6 servings.
Originally published as Arugula Summer Salad in Taste of Home June/July 2009, p69

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Reviewed Jul. 16, 2011

"I've been making this for awhile. Can't believe i haven't reviewed it before. We love it! Grow the Arugula just for this salad. My changes are: usually use red onion, and add flat leaf parsley, chopped fine. The tomatoes add nice colour, but if you don't have them, can leave them out. Yummy any way you make it. Jan."

Reviewed Oct. 29, 2009

"I find arugula to be slightly bitter so we used baby spinach. The only changes I would make to this light salad to cut down on the onion and double the just wasn't quite enough to coat the salad well. I used the juice of a fresh lemon and it was wonderful."

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