The secret weapon in this arugula salad? Toasted breadcrumbs! They add such a satisfying crunch to the peppery greens that are tossed with a zesty lemon dressing and Parmesan cheese.
Arugula salad has absolutely no business being this good. Lemony, peppery, loaded with crunchy toasted panko breadcrumbs and Parmesan. It’s the salad that converts the “I don’t really do salads” crowd to the green side.
This is one of those recipes that looks simple but earns a lot of compliments. It can be served as a side with almost any entrée. Or use it as a base for a dinner salad and add some protein, such as lentils, baked chicken breast or paprika shrimp.
My best recipe tips
- If you keep a stash of toasted breadcrumbs in the fridge, the prep time gets even shorter. They’re great for sprinkling on pasta dishes, too.
- Toss some of the breadcrumbs and Parmesan with the greens, and sprinkle the rest on top of the finished salad.
- Taste, taste, taste…then adjust. Taste the lemon dressing, then adjust the salt to your liking. The best way to taste test is to dip an arugula leaf in the dressing.
How to make arugula salad with toasted breadcrumbs
** The complete instructions are in the recipe card below. **
- Toast the breadcrumbs: Toast the panko breadcrumbs in olive oil and season them. See Toasted Panko Breadcrumbs for more details.
- Make the dressing: Whisk together all of the ingredients.
- Mix it up! Toss the arugula with some of the breadcrumbs and Parmesan cheese, and the lemon dressing. Top with remaining breadcrumbs and cheese. Serve!
Storage
Most green salads are best when enjoyed right after dressing them, and this simple arugula salad is no exception. That being said, the leftovers hold up surprisingly well when stored overnight (one night only) in an airtight container in the fridge. The breadcrumbs soften a bit, but you can reclaim some of the crunch by sprinkling some additional toasted breadcrumbs on top.
More salad recipes to try
Printable Recipe
Arugula Salad with Toasted Breadcrumbs
The secret weapon in this arugula salad? Toasted breadcrumbs! They add such a satisfying crunch to the peppery greens that are tossed with a zesty lemon dressing and Parmesan cheese.
Servings: 4 Servings
Calories: 222kcal
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Ingredients
The dressing:
- 2 tablespoons fresh lemon juice
- 1 small garlic clove grated on a zester
- ¼ teaspoon agave nectar or honey
- ¼ teaspoon ground pepper
- ⅛ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
Instructions
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Place the arugula leaves in a serving bowl.
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Toss the arugula with ¼ cup Parmesan cheese, 3 tablespoons toasted breadcrumbs and the dressing until the leaves are coated.
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Sprinkle the remaining 2 tablespoons Parmesan cheese and 2 tablespoons toasted breadcrumbs on top. Serve.
The dressing:
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In a bowl, whisk together the lemon juice, grated garlic, agave nectar, pepper and salt.
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While whisking, drizzle in the olive oil.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.25cups | Calories: 222kcal | Carbohydrates: 22g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 376mg | Fiber: 5g | Sugar: 7g
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
