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Arugula Summer Salad

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


  • 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


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

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  • katlaydee3
    Oct 7, 2016

    Really good simple salad. My store was out of arugula so I used spring mix instead. I also used grape tomatoes.

  • Jan2
    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.

  • AnnaRoseH
    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.