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Meet your new go-to salad for busy days. Mediterranean Arugula Salad with Dijon Dressing is a simple, flavorful dish you’ll find yourself making on repeat. Peppery arugula pairs perfectly with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, all tossed in a tangy Dijon vinaigrette that’s balanced with just a hint of sweetness.
It’s the kind of simple salad that feels special enough for guests but easy enough to make any day of the week. It is fresh, tangy, full of texture, and bursting with color. This salad brings bright Mediterranean flavors to your table in minutes, plus, it’s endlessly customizable.
Whether you’re looking for a quick lunch, a refreshing side, or an easy way to add more veggies to your meals, this salad delivers every time, creating truly delicious meals. You will also love to try Cucumber Feta Salad, Lebanese Dandelion Salad (Hindbeh), Roasted Chickpea Avocado Salad, and High-Protein Tuna Salad (No Pasta).
Table of Contents
- Recipe Overview
- Why You’ll Love This Recipe
- Ingredients
- How to Make Mediterranean Arugula Salad with Dijon Dressing
- Serving Suggestions
- Variations and Substitutes
- Recipe Tips
- Storage and Make-Ahead Tips
- Frequently Asked Questions
- More Refreshing Salads To Try
- Mediterranean Arugula Salad with Dijon Dressing Recipe
Recipe Overview
Flavor Profile: Fresh, peppery, tangy, and slightly sweet with creamy and briny bites
Method: Tossed salad with a simple homemade Dijon vinaigrette
Skill Level: Beginner-friendly
Occasion: Perfect for quick lunches, dinner sides, or meal prep
Nutrition: Packed with antioxidants, healthy fats, and fiber; naturally light and satisfying
Why You’ll Love This Recipe
Quick and fresh: This arugula salad comes together in under 10 minutes with simple ingredients.
Versatile: This Mediterranean salad works with arugula, kale, or any greens you love.
Meal-prep friendly: Mediterranean arugula salad is easy to store and assemble ahead for grab-and-go lunches.
Balanced flavors: The Dijon honey dressing perfectly ties together sweet, tangy, and savory notes.
Customizable: You can add your favorite protein, veggies, or nuts to make it your own.
Ingredients
Salad Ingredients
- Arugula and or kale
- Tomatoes or cherry tomatoes
- Alfalfa Sprouts (optional)
- Cucumber
- Pitted Kalamata olives
- Feta cheese
- Cabbage, optional
Dijon Dressing
- Olive oil
- Red wine vinegar or apple cider vinegar
- Dijon mustard
- Honey or maple syrup
- Salt
- Black pepper
How to Make Mediterranean Arugula Salad with Dijon Dressing
In a large salad bowl, combine arugula, tomatoes, cucumbers, olives, feta, and cabbage if using.
Add olive oil, vinegar, Dijon mustard, honey, salt, and black pepper directly over the salad.
Toss gently until all ingredients are evenly coated with the dressing.
Serve immediately and enjoy.
Serving Suggestions
Enjoy this Mediterranean arugula salad with Dijon dressing as a light lunch or dinner on its own. It’s satisfying, fresh, and full of flavor. You will love to finish with a drizzle of extra dressing, a sprinkle of feta, or a few toasted nuts for an elegant touch right before serving.
For a wholesome and balanced meal, pair arugula salad with chicken, shrimp, salmon, or kebabs.
Serve it as a fresh side salad at family and friend gatherings, barbecues, and picnics. It pairs beautifully with grilled meats and mezze platters. Try it alongside Shish Tawook – Lebanese Grilled Chicken Skewers, Grilled Chicken Tikka (Tandoori Chicken), and Garlic Rosemary Lamb Chops.
For a vibrant Mediterranean mezze, serve it next to classics like hummus or roasted vegetables.
You will also love to pair arugula salad with a bed of fluffy cooked quinoa, bulgur, or couscous for a heartier and more filling meal.
Variations and Substitutes
Swap the Greens: Try baby kale, spinach, or a mix of arugula and kale for a different texture or flavor profile. Baby kale works beautifully for tenderness.
Mix in More Veggies: Feel free to add bell peppers, radishes, or avocado. They add flavor and make the salad more filling.
Add Protein: Turn it into a complete meal by adding grilled chicken, shrimp, or chickpeas.
Add Crunch: Sprinkle toasted pine nuts, pumpkin seeds, or walnuts for extra texture and healthy fats.
Dressing Twist: Swap red wine vinegar for lemon juice for a lighter, citrusy dressing.
Kid-Friendly Version: Reduce Dijon mustard slightly or add a touch more honey to mellow out the tangy flavor.
Recipe Tips
Choose Greens Wisely: Fresh, crisp arugula gives this salad a peppery kick, while kale offers a heartier texture. You can use regular kale or Lacinato kale; both work beautifully. Sometimes, I like to mix the two or stick with just arugula for a lighter base.
Use Cabbage Lightly: Slice it very thin and use only a little bit. It adds great crunch without overpowering the other flavors.
Balance of Textures: Combine crunchy cucumbers, juicy tomatoes, crisp cabbage, creamy feta, and briny olives for a perfectly balanced bite every time.
Flavor Boost: Kalamata olives are key to that signature Mediterranean flavor. Slice them in halves or quarters for even distribution.
Adjust the Dressing: The honey or maple syrup helps balance the tang from Dijon mustard and vinegar. Add more for sweetness, or keep it on the tangier side for extra zing.
Double the Batch: This dressing keeps well, so double the quantity if you prep salads for the week.
Emulsify as You Toss: Even if you drizzle the dressing straight over the salad, toss gently to coat everything evenly. This brings all the flavors together beautifully.
Storage and Make-Ahead Tips
Salad Storage: If prepping in advance, keep greens and other ingredients separate from dressing to prevent wilting for up to 4–5 days. Toss just before serving for the best texture.
Pre-Chop Veggies: You can chop tomatoes, cucumbers, and cabbage 1–2 days ahead, and store them in airtight containers in the fridge.
Jar Salads for the Week: For grab-and-go lunches, use mason jars, and layer dressing at the bottom, followed by sturdy veggies like cucumbers and tomatoes, and finish with greens on top. Shake before eating.
Make-Ahead Dressing: Prepare the Dijon dressing 5 days in advance and store it in a small jar in the fridge. Shake well before using.
Leftover Salad: It’s best to enjoy tossed salad within 24 hours. After that, the dressing can slightly soften the greens.
Frequently Asked Questions
If you’re out of Dijon, you can use yellow mustard or even whole-grain mustard. Each gives a slightly different flavor: Dijon is tangy, yellow mustard is milder, and whole-grain mustard adds texture.
Absolutely. Red wine vinegar brings the best Mediterranean flavor, but apple cider vinegar or even fresh lemon juice works great if you want a lighter, citrusy dressing.
Yes! You can make this salad entirely with kale. For best results, use baby kale for tenderness or massage regular kale with a little olive oil and salt to soften it before tossing. Lacinato and curly kale work beautifully.
Absolutely! While feta adds a tangy, salty touch that complements the Dijon dressing, you can easily swap it for goat cheese, mozzarella pearls, or omit it altogether for a dairy-free option.
More Refreshing Salads To Try
Mediterranean Arugula Salad with Dijon Dressing
Ingredients
Salad Ingredients
- 4 cups Arugula and or kale, chopped
- ½ cup Alfalfa sprouts
- 1-2 Tomatoes, diced, or 1 cup cherry tomatoes, halved
- ½ cup Cucumber, cubed
- ¼ cup Kalamata olives, pitted
- ¼ cup Feta cheese, crumbled
- 1 cup Cabbage, thinly shredded, optional
Instructions
- In a large salad bowl, combine arugula (or kale), tomatoes, cucumbers, olives, feta, and cabbage.
- Add olive oil, vinegar, Dijon mustard, honey, salt, and black pepper directly over the salad.
- Toss gently until all ingredients are evenly coated with the dressing.
- Serve immediately and enjoy.
