Light Easter Arugula Salad
A bright and simple salad featuring fresh arugula, cherry tomatoes, cucumber, and red onion, drizzled with a light lemon dressing.
Ingredients
Salad Ingredients
- 4 cups fresh arugula
- 1 cup cherry tomatoes, chopped
- 1 cup cucumber, chopped
- ½ cup red onion, chopped
Dressing Ingredients
- 3 tablespoons olive oil Use extra-virgin for the best flavor.
- 2 tablespoons lemon juice Add to taste.
- 1 teaspoon salt To taste.
- ½ teaspoon black pepper To taste.
Instructions
Preparation
- Rinse and dry the arugula.
- Chop the cherry tomatoes, cucumber, and red onion.
- In a large bowl, combine arugula, tomatoes, cucumber, and onion.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste.
- Toss gently and serve fresh.
Notes
Store leftovers in an airtight container; keep dressing separate if possible. Salad stays best for 1 day in the fridge. Toss again before serving.