What Goes Well With Arugula Salad?

Arugula salad pairs especially well with grilled meat and fish. Arugula’s slightly bitter, peppery flavor lightens the smoky, rich texture of grilled food. That is why it is a common side dish at meals centered on grilled food.

Which cheeses go well with arugula? Arugula makes a classic pairing with salty cheeses such as Parmesan or feta-style white cheese. The saltiness of the cheese balances arugula’s bitterness and adds textural variety to the salad. Stronger, more aromatic cheeses such as goat cheese also pair well with arugula. Mild, fatty cheeses such as Kashar may overpower arugula’s sharp flavor, so lighter, saltier cheeses are a better choice when you want arugula’s distinctive taste to stand out.

How should you choose the dressing? A simple dressing made with olive oil and lemon is usually preferred with arugula salad; heavy dressings can overpower its delicate texture. Pomegranate molasses dressing also creates a good sweet-and-sour balance with arugula’s bitter flavor. Balsamic dressing is often used with fruit-based arugula salads. When served with fruit such as strawberries or pears, balsamic’s mild sweetness brings out the fruit’s flavor.

What nuts can you add? Walnuts and almonds are frequently added to arugula salad; their crunch contrasts with the soft texture of the arugula leaves. Lightly toasted pine nuts add richness without overpowering arugula’s flavor. Sweet dried fruit such as raisins should be used in balance with arugula. Too much can shift the salad’s salty, bitter balance toward sweetness and mask the distinctive flavor of the arugula. Nuts added just before serving stay crisp longer than those added earlier; nuts in contact with moist arugula may soften quickly. If you serve bread with arugula salad, choose thin toasted slices. Their crisp texture balances the softness of the arugula and cheese. Plain white bread may not be flavorful enough to stand up to arugula’s distinctive taste.

In summer, arugula salad is often served with watermelon or cantaloupe. The fruit’s sweetness contrasts with arugula’s bitterness and makes a light, refreshing starter. Be careful with the amount of salt added to arugula salad. Arugula already has a slightly sharp flavor, and adding extra salt when salty cheese and dressing are already included can make the salad taste too heavy. Add dressing just before serving to keep the arugula fresh; dressed too early, it wilts quickly and loses its crispness.

When arugula salad is served with grilled chicken or meatballs, it is placed in the center of the plate rather than at the edge, making it easier to eat the meat and arugula together in each bite. If you want to prepare the salad ahead, wash and dry the arugula and keep it in the refrigerator. Add the dressing and cheese just before serving.