Insalata di Rucola e Parmigiano is the epitome of Italian simplicity—fresh, bold, and beautifully balanced. This classic salad, made with peppery arugula (rucola) and thin shavings of Parmigiano-Reggiano cheese, offers a refreshing contrast of flavors that elevates any meal. It’s a staple in Italian cuisine, often served as a light starter or a side dish to meat, fish, or pasta.
What makes this salad so special is the quality of its ingredients. The arugula brings a crisp, slightly bitter bite that pairs perfectly with the salty, nutty richness of Parmigiano. A drizzle of extra virgin olive oil and a splash of freshly squeezed lemon juice or balsamic vinegar ties everything together, adding brightness and depth without overpowering the natural flavors.
Some variations might include cherry tomatoes, toasted pine nuts, or a touch of cracked black pepper, but the essence of this salad lies in its minimalism. There’s no need for complex dressings or heavy toppings—just a few premium ingredients that let each component shine.
Insalata di Rucola e Parmigiano is not only quick to prepare but also incredibly versatile. It works beautifully alongside grilled meats, seafood, or hearty pasta dishes, and it can even stand alone as a light lunch when served with crusty bread. Plus, it’s naturally low in calories and packed with antioxidants, calcium, and vitamin C.
Whether you’re hosting a dinner party or craving a refreshing, nutritious side, this Italian arugula and parmesan salad delivers elegance and flavor in every bite.
Ingredients
- 4 cups arugula
- 1/2 cup parmesan cheese shaved
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- salt to taste
- black pepper to taste
Instructions
- In a large salad bowl, combine arugula and Parmesan cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately.
Nutrition
I tried this with feta instead of parmesan and it was bomb! I recommend it.
Too much pepper for my taste. I couldn’t finish it. 🙁
I’m skeptical about the balsamic vinegar. Isn’t it too strong for such a light salad?
Y’all ever thought of using kale instead? Just a thought.
Kale sounds good but it’s way tougher than arugula. Wonder how it would taste?
Nah, arugula is the best for salads, kale is too chewy! Stick with the original.
Leaving out the cheese made it vege-friendly. Did I do it right?
I dunno, isn’t the cheese kinda the main thing? It feels like you’re missing out on flavor. Just saying!
Yes, you did it right! The arugula is still super tasty without cheese. Good job making it more inclusive!
This salad is so fresh and tasty! Perfect side dish for my pasta night. Will make it again!
I totally agree! This salad is a game changer! I made it last week and everyone loved it.
Looks good, but arugula is too bitter for my taste. I’d prefer spinach or something less strong.
Took me 10 minutes to make! Fast and easy, just like I like it.
Ok, but I just mixed it all together and now it looks like a mess. Still yummy tho.
Sometimes the messier the better! It just means it’s full of flavor! 🙌