Arugula Salad Recipe

Arugula Salad Recipe in Italy and Cyprus eating arugula is a constant presence in everyday meals.  In Cyprus they use Arugula with pasta and Halloumi cheese. An appetizer easy to make in advance, and when your guests arrive drizzle the dressing.

Arugula and dandelion greens are similar.   Arugula tends to be more “peppery” in taste, dandelion tends towards being bitter. Another similar taste is escarole.

Photograph Brina Blum


1 cup of dandelion leaves, or Arugula leaves or spinach
1 large organic tomato, sliced or 1 lb grape organic tomatoes, washed and halved
12 leaves of basil leaves, washed and chopped
1 ball of fresh mozzarella cheese sliced or (you can use 1 lb baby mozzarella balls)


4 tsp of Dijon mustard
4 tbsp balsamic vinegar
8 tbsp organic extra virgin olive oil
1 clove of garlic, grated (optional)
salt & pepper, to taste
Add all the Dressing ingredients into a small jar with a tight fitting lid. Shake and drizzle over salad.

serve immediately.


Spread the dandelion, arugula or spinach out on a serving plate. Then, place the slices of tomato, and on top the slices of Mozzarella cheese. Sprinkle the chopped basil over the salad and drizzle the dressing.

Arugula is also great on Pizza, or add in your salad fresh figs, blueberries, chuck of blue cheese.  Be creative, eat what you love.