
The easiest salad base happens to be completely scrumptious and can be transformed into a complete meal with the addition of your favorite protein.
This salad began as a simple side dish – for scrambled eggs of all things – when I was lacking fruit or bread for toast (i.e., the traditional breakfast accompaniments).
I had arugula in the fridge and dressed it with Favorite Balsamic Vinaigrette. That’s it. No other additions.
So simple, but it was a delicious pairing and made the eggs feel somehow gourmet. Over time, I’ve added various components to the salad based on mood and what I have on hand.
And while I’ve become a fan of the simply dressed greens with my eggs for breakfast, I also use the salad, in its various forms, to round out many a dinner plate.
With the addition of a protein, the salad can also be enjoyed as a complete meal. Broiled salmon, sliced steak, grilled chicken, and seared shrimp are all worthy options. I’ve linked some of our favorites below.
At a recent photo shoot, Emily mentioned that she prefers other greens over arugula. When she tasted this salad, however, she said she may have changed her mind. (The vinaigrette will truly make the most of any green!)
After snapping a few photos, Donovan volunteered to “clean” the bowl. In other words, eat it!
My family thoroughly enjoys this salad as well. As the cook, the utter ease of preparation makes me love this dish that much more. It’s so darn easy.
The vinaigrette, which has been a staple on this blog and in my kitchen for well over 10 years, provides the right amount of tang with a subtle hint of flavor-balancing sweetness. Dijon mustard adds nuanced flavor, and along with the honey, creates a thickly emulsified dressing that coats the greens in a most luxurious way.
My best tip: Always keep a jar of the vinaigrette in your refrigerator. It only takes five minutes to whip up, and I’ve noticed when I have a jar on hand, I make more salads.
Many of us are trying to incorporate more vegetables into our daily meals, and having a good vinaigrette at the ready offers a helpful nudge in that direction.
The extra ingredients I often include:
- Cherry tomatoes, halved or quartered
- Chopped avocado
- Crumbled feta cheese
- Chopped cucumber
- Thinly sliced radishes
- Nut and/or seeds like walnuts, pistachios, almonds, pepitas, and sunflower seeds
Make it a meal:
- Perfectly Broiled Salmon
- Perfect Skillet Chicken
- Grilled chicken
- Parchment Packet Chicken
- Sliced steak
- Pan-seared or grilled shrimp
- Chunked canned tuna or salmon – or other tinned fish like sardines (if you like tuna, you may be surprised!)
- White beans of choice, rinsed and well drained
- Roasted chickpeas (and other beans)
If you make this recipe, please comment and give it a 5-star review if you enjoy. (I’m optimistic!) Your feedback is always appreciated! 💚

Super Simple Salad
Ingredients
- 3 ounces baby arugula (about 3 somewhat firmly packed cups or 3 big handfuls)
- 2 tablespoons (30ml) Favorite Balsamic Vinaigrette (recipe follows)
- 1 rounded tablespoon crumbled feta cheese
- 1 rounded tablespoon chopped toasted walnuts
- Optional: 4-5 cherry tomatoes, halved or quartered; ¼ to ½ an avocado, chopped or sliced**
- Make it a meal: Perfectly Broiled Salmon, Grilled or Pan-Seared Chicken, shrimp, tofu, sliced steak, or this pork!
For the Favorite Balsamic Vinaigrette
- 1 small garlic clove, minced (may sub ¼ teaspoon garlic powder)
- 1 teaspoon kosher salt and ¼ teaspoon freshly ground pepper
- 1 tablespoon (15g) Dijon mustard
- 1 tablespoon plus 1 teaspoon (27g) honey***
- ¼ cup plus 2 tablespoons (90ml) balsamic vinegar
- ½ cup (112ml) olive oil (avocado oil also works well)
Instructions
For the Vinaigrette
- In a small bowl or jar with a tight-fitting lid, whisk together the garlic, salt, pepper, Dijon, honey, and balsamic vinegar.
- Drizzle the olive oil in a slow, steady stream, whisking as you go, until the dressing is emulsified. When using a jar, add the olive oil, screw the lid on tightly, and shake well.
- Cover and refrigerate for a couple of hours to allow flavors to blend.
For the Salad
- Add the arugula to a large bowl, and then drizzle with the vinaigrette and toss well. You want just enough to coat the arugula lightly but thoroughly. Sprinkle with the feta and walnuts and add the tomatoes and avocado, if using. Toss again, adding another drizzle of vinaigrette, if needed, and transfer to a plate or bowl for serving. Top with optional protein and enjoy!
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