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Arugula Salad with Feta in a white bowl, showing fresh peppery greens, halved grape tomatoes, walnuts, and chunks of creamy feta cheese.

Arugula Salad with Feta

Rebecca Blumer
This bright Arugula Salad with Feta is ready in just 5 minutes. It features peppery greens, juicy tomatoes, and salty feta, all tossed in a simple balsamic vinaigrette for a fresh, satisfying side dish.
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 268 kcal

Equipment

  • large bowl
  • Small cup or jar
  • Whisk

Ingredients
 

  • 5 ounces baby arugula
  • 1 pint grape tomatoes (10 ounces, halved)
  • 4 ounces feta cheese (in chunks)
  • ¼ cup fresh basil (cut in thin strips)
  • ½ cup walnuts (pieces)

Dressing

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil (extra-virgin)
  • 1 clove garlic (minced)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Rinse the arugula and trim away any tough stems if needed, then dry it thoroughly. Clean, dry leaves stay crisp and let the dressing coat the greens instead of pooling in the bowl.
  • Add the arugula to a large bowl, then scatter in the halved grape tomatoes, feta chunks, and basil strips. The bowl should look colorful and evenly mixed before the dressing goes in.
  • Whisk the balsamic vinegar, olive oil, minced garlic, salt, and black pepper in a small cup until blended. The dressing should look slightly thickened and cloudy, not separated.
  • Pour the dressing over the salad and toss gently until the leaves are lightly coated. You want the arugula glossy and dressed, not weighed down or bruised.
  • Add the walnuts right before serving, then toss again if you like. Waiting until the end keeps the nuts crunchy and helps the greens stay lively.

Notes

Keeping it Crisp: To prevent a soggy salad, dry the arugula leaves thoroughly and wait to add the dressing and walnuts until just before serving. This keeps the greens from wilting and the nuts crunchy.
Make-Ahead Tip: For meal prep, store the washed arugula, chopped vegetables, feta, walnuts, and dressing in separate containers. Combine and toss everything together right when you are ready to eat.
Flavor Boost: Toasting the walnuts in a dry skillet over medium heat for a few minutes until fragrant deepens their flavor and adds a warm, nutty note to the salad.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword Arugula Salad with Feta, Side Salad, Simple Salad Dressing