Arugula, Cucumber, Tomato and Pepper Salad Calories

Olive oil and lemon juice make a simple, well-suited dressing for Arugula, Cucumber, Tomato and Pepper Salad. Add the dressing right before serving, since the cut tomatoes and cucumbers release liquid as they sit.

Yes, you can wash and chop the ingredients ahead, but keep them dry and refrigerate them separately if possible. Wait to combine the vegetables and add dressing until serving to keep the arugula from wilting.

Keep Arugula, Cucumber, Tomato and Pepper Salad from getting soggy by drying the washed vegetables well and adding salt and dressing only at the table. Chop the tomato shortly before serving, as it releases juice after cutting.

Yes, baby arugula works well in this salad and usually has a milder, more tender taste than mature leaves. Leave the small leaves whole, and add the dressing shortly before serving so they do not collapse.

Sweet bell pepper or a mild fresh green pepper both work in this salad. Choose a crunchy pepper and slice it thinly; use hot pepper only if you want its heat to stand out against the fresh vegetables.

Yes, crumbled feta pairs well with the peppery arugula and juicy vegetables. Since feta is already salty, taste the salad before adding more salt, and scatter the cheese over it just before serving.

Use a larger share of cucumber and tomato, and dress the arugula with lemon juice and olive oil to soften its peppery bitterness. Baby arugula is also a milder choice than mature leaves.

Serve Arugula, Cucumber, Tomato and Pepper Salad alongside grilled fish, chicken, or meat, or with soup and bread for a lighter meal. Add the dressing at the last moment so it remains crisp beside the main dish.

Put leftover Arugula, Cucumber, Tomato and Pepper Salad in a covered container in the refrigerator and eat it promptly. Once dressed, the arugula wilts and the chopped vegetables soften, so it will not stay crisp for long.