Ingredients
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Salad
- 4 cups arugula
- 1/2 cup sun-dried tomatoes, drained and roughly chopped
- 1/4 cup Parmesan cheese, broken or cut into chunks
- 1/4 cup pine nuts, toasted
Instructions
- Prepare the dressing: In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, kosher salt, and freshly ground black pepper until well combined to create a balanced, tangy vinaigrette.
- Toss the salad: Add the fresh arugula to the bowl with the dressing and toss thoroughly to coat the leaves evenly with the dressing.
- Add toppings: Sprinkle the toasted pine nuts, sun-dried tomatoes, and Parmesan cheese chunks on top of the dressed arugula. If desired, add extra freshly ground black pepper to enhance the flavor.
Notes
- For a nut-free version, omit the pine nuts and consider adding toasted seeds instead.
- Use aged Parmesan for a richer flavor contrast with the bright lemon dressing.
- Sun-dried tomatoes packed in oil can be used without additional olive oil dressing adjustments.
- Serve immediately after tossing to keep arugula leaves crisp and fresh.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
