Skip to Content

Arugula Salad with Lemon-Parmesan Dressing


  • 1/3 cup freshly grated Parmesan cheese
  • 5 tbl extra-virgin olive oil
  • 2 tbl fresh lemon juice
  • 1 tsp finely grated lemon peel
  • 4 cups (packed) baby arugula
  • 1 cup halved cherry tomatoes


For the dressing: Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

For the salad: Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Adapted from Bon Appetit

Shop Ingredients