If you’re craving something fresh, vibrant, and bursting with flavor, you’ll adore this Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe. It’s a simple yet stunning salad that balances peppery greens, juicy tomatoes, crisp cucumber, and tangy feta cheese, all brought together by a luscious balsamic-honey dressing. Whether you need a light lunch or a beautiful side dish, this salad is a go-to that never disappoints.
Ingredients You’ll Need
The beauty of this Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe lies in its straightforward ingredients. Each component plays a crucial role: from the fresh arugula’s peppery bite to the creamy feta’s richness, and that irresistibly sweet and tangy dressing. These simple elements come together effortlessly to create a salad that’s as colorful as it is delicious.
- 4 cups fresh arugula: The star green with a distinctive peppery flavor that adds excitement to every bite.
- 1 cup cherry tomatoes, halved: Sweet and juicy bursts of red that provide freshness and vibrant color.
- 1 cup cucumber, diced: Adds a refreshing crunch and balances out the textures perfectly.
- ½ cup feta cheese, crumbled: Offers a salty creaminess that elevates the salad’s overall taste.
- ¼ medium red onion, thinly sliced: Provides a mild sharpness and crunch to complement the other veggies.
- 3 tbsp extra virgin olive oil: Rich and smooth, it creates the base of the balsamic-honey vinaigrette.
- 2 tbsp balsamic vinegar: Adds a tangy depth that perfectly balances the sweetness of the honey.
- 1 tsp honey: Just the right touch of natural sweetness to round out the dressing.
- Salt and pepper to taste: Enhances all the flavors and brings harmony to the dish.
How to Make Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe
Step 1: Prepare the Greens
Start by rinsing the arugula thoroughly under cold water to remove any grit, then pat it dry with a clean kitchen towel or salad spinner. Dry greens ensure your salad won’t get soggy and keep the peppery flavor vibrant.
Step 2: Combine the Vegetables and Feta
In a large salad bowl, toss together the fresh arugula, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese. This colorful mix creates a wonderful balance of flavors and textures from the very first layer.
Step 3: Whisk the Dressing
In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until the mixture is smooth and emulsified. This balsamic-honey vinaigrette is the magic that ties every ingredient together with a perfect sweet-and-tangy punch.
Step 4: Dress the Salad
Pour your freshly made vinaigrette over the salad and gently toss everything together so that every leaf and veggie is lightly coated. Toss carefully to keep the arugula from bruising and to evenly distribute the cheese and dressing.
Step 5: Serve Immediately
This salad tastes best when served right away, so the arugula remains crisp and the flavors stay fresh and vibrant. It’s a wonderful dish for quick meals or impressive enough for guests.
How to Serve Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe
Garnishes
To elevate this salad even further, try sprinkling toasted pine nuts or walnuts on top for added crunch and nuttiness, or scatter some fresh herbs like basil or mint for a fresh herbal lift. A few cracked peppercorns can add a subtle spice burst too.
Side Dishes
This salad pairs beautifully with grilled chicken, salmon, or your favorite crusty bread. It also complements Mediterranean dishes such as roasted vegetables or falafel, making it a versatile addition to any meal.
Creative Ways to Present
For an elegant touch, serve this salad in individual bowls or on large serving platters where the colors can shine. Using heirloom cherry tomatoes and a mix of cucumber varieties adds a fun spectrum of color that will impress at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad and dressing separately in airtight containers. The arugula can wilt quickly when dressed, so keeping them apart preserves freshness for the next day.
Freezing
Since fresh arugula and cucumbers do not freeze well, it’s best not to freeze this salad. Instead, prepare the ingredients fresh whenever possible for the best texture and taste.
Reheating
This salad is best served cold or at room temperature, so reheating is not recommended. If you want a warm salad variation, prepare a separate batch with warm roasted vegetables but keep this Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe fresh and crisp.
FAQs
Can I use a different cheese instead of feta?
Absolutely! While feta adds a salty creaminess, goat cheese or fresh mozzarella are excellent alternatives that bring their own unique flavors and textures.
Is this salad suitable for meal prep?
You can prep the ingredients ahead of time, but it’s best to toss them together with the dressing just before serving to maintain freshness and prevent sogginess.
Can I make the vinaigrette ahead of time?
Yes, the balsamic-honey vinaigrette keeps well in the fridge for up to a week. Just whisk it again before using as the ingredients may separate over time.
How can I make this salad vegan?
Simply omit the feta cheese or substitute it with a plant-based cheese alternative to enjoy a vegan version of this delicious salad.
What type of balsamic vinegar is best?
Use a good quality aged balsamic vinegar for depth and sweetness, but avoid cheaper, very sharp varieties as they can overpower the dressing’s balance.
Final Thoughts
This Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe has become a firm favorite in my kitchen because it’s fresh, fast, and simply irresistible. The harmony of flavors and textures makes it a great companion for almost any meal or a star on its own. I can’t wait for you to try it and enjoy every delightful bite as much as I do!
Print
Arugula Salad with Cherry Tomatoes, Cucumber, Feta, and Balsamic-Honey Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant arugula salad featuring crisp cherry tomatoes, cucumber, tangy feta cheese, and a simple honey-balsamic dressing. This quick and easy salad is perfect for a light lunch or a healthy side dish.
Ingredients
Salad Ingredients
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ medium red onion, thinly sliced
Dressing Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Prepare Arugula: Rinse arugula thoroughly under cold water to remove any dirt, then pat dry using a salad spinner or paper towels to ensure the leaves are dry.
- Combine Salad Ingredients: In a large mixing bowl, add the cleaned arugula, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese. Toss gently to distribute the ingredients evenly.
- Make Dressing: In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper until well combined to create a balanced and flavorful dressing.
- Dress the Salad: Drizzle the dressing evenly over the salad ingredients in the large bowl. Toss gently once more to coat all components with the dressing without bruising the delicate arugula leaves.
- Serve: Serve the salad immediately to enjoy the freshest flavors and crisp texture. This salad pairs well with grilled meats or as a standalone light meal.
Notes
- For extra crunch, add toasted pine nuts or walnuts.
- You can substitute feta cheese with goat cheese or omit for a vegetarian option.
- Adjust honey quantity based on desired sweetness.
- To make it vegan, replace honey with maple syrup and omit feta cheese.
- For added protein, consider topping with grilled chicken or chickpeas.
