Photo of Italian arugula salad by WW

Italian arugula salad

Total Time
15 min
15 min
0 min
This basic salad is a good one to have in your dinner rotation as it complements pizza, pasta, seafood, meats, chicken, and more. Whisk together the homemade vinaigrette in the bowl you plan to serve the salad in, so that you can avoid having to wash another bowl. If arugula’s too peppery for your taste, use baby spinach leaves instead. Make sure to use a highly flavored Parmesan cheese like Parmigiano Reggiano. It costs more than the Parmesan cheese you shake from a jar but it provides so much more flavor, and a wedge will stay fresher longer when stored properly in your fridge than the pre-grated varieties.


Red wine vinegar

2 Tbsp


2 Tbsp

Olive oil

2 Tbsp, extra virgin

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


8 cup(s), baby leaves

Cremini mushroom

2 cup(s), sliced, also known as baby bella, thinly sliced

Grape tomatoes

1 cup(s), halved

Red onion

¼ cup(s), sliced, thinly sliced

Parmesan cheese

1 oz, Parmigiano Reggiano suggested, at room temperature


  1. In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
  2. Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.