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15-Minute Arugula Salad with Lemon Basil Vinaigrette

A crisp and refreshing salad featuring peppery arugula, tangy feta, and a bright lemon basil vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 6 cups fresh arugula washed and dried
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup pine nuts toasted
Lemon Basil Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 tsp honey
  • Salt and freshly ground black pepper to taste

Equipment

  • Large salad bowl
  • Small skillet
  • Whisk

Method
 

Instructions
  1. Place the dried arugula in a large salad bowl.
  2. Halve the cherry tomatoes and set aside.
  3. Slice the red onion thinly, soak in cold water for 5 minutes, then drain and pat dry.
  4. Toast the pine nuts in a small dry skillet over medium heat until golden brown, then set aside to cool.
  5. Whisk the olive oil, lemon juice, Dijon mustard, garlic, basil, honey, salt, and pepper in a small bowl until emulsified.
  6. Taste the vinaigrette and adjust seasonings if necessary.
  7. Pour the vinaigrette over the arugula and toss gently to coat.
  8. Scatter the cherry tomatoes, red onion, feta, and toasted pine nuts over the salad.
  9. Finish with a final sprinkle of salt and pepper, and serve immediately.

Notes

Store undressed salad in an airtight container with a paper towel for up to 2 days. Keep dressing separately in a jar for up to 5 days.