Arugula and Parsley Salad with Onion and Tomato Calories

A simple dressing of olive oil, lemon juice, and salt suits this salad and balances arugula’s peppery taste. Add a little sumac for a tangy Middle Eastern-style note, but avoid dressing it too early because the tomatoes release liquid.

Serve this salad alongside grilled fish, chicken, or meat, where its fresh, sharp flavors complement richer foods. It also works with beans, lentils, flatbread, or a simple grain dish as part of a light meal.

You can wash and dry the greens and chop the onion ahead, but keep the components separate. Cut the tomatoes and add the dressing shortly before serving; otherwise the leaves wilt and the salad collects liquid.

Dry the arugula thoroughly after washing and keep it chilled until you assemble the salad. Add lemon juice, oil, and salt at the last moment; dressing wet leaves or letting them sit in tomato juices makes them limp.

Yes, you can leave out the onion and still have a fresh salad built around arugula, parsley, and tomato. For a milder savory flavor, add cucumber or a few sliced scallions instead.

Arugula naturally has a peppery, sometimes bitter flavor, especially when its leaves are mature. Lemon juice can balance that sharpness; choosing young leaves and mixing them well with parsley and ripe tomatoes also softens the taste.

Yes, baby spinach can replace some or all of the arugula for a milder salad. The result will have less of arugula’s distinctive peppery bite, so keep the parsley and lemon dressing to give it plenty of flavor.

Yes, this salad is served raw, with the washed vegetables chopped and mixed rather than cooked. Dry the greens well after rinsing and prepare the salad shortly before eating for the best texture.

Yes, red onion works well and adds color as well as a crisp, sharp flavor. Slice it thinly; if its taste is too strong, soak the slices briefly in cold water and drain them before mixing.