Arugula Salad with Tomato, Cucumber, and Avocado

This no-fuss arugula salad recipe gets an upgrade with fresh avocado, tomato, cucumber, and a zesty lemon and garlic vinaigrette.

One thing that’s a non-negotiable on my table is a salad. And this arugula salad makes many appearances, especially during the summertime when the tomatoes are singing. 

The trick for a delicious yet simple arugula salad is plenty of contrast, whether it’s this arugula salad recipe, one with orange and beets or brussels sprouts and apples. Here, sweet and creamy avocado balances the peppery bite of the arugula. Juicy tomatoes and cucumbers bring a refreshing element and satisfying snap. And a zippy lemon vinaigrette with a hit of fresh garlic and aromatic oregano ties it all together.

There is no right or wrong way to serve this easy arugula salad. Mix it up in a serving bowl and call it a day. Or if you want a fancier, more constructed look, transfer the tossed salad to a large platter and fan the avocado on top.

Table of Contents

1. Simple Arugula Salad Ingredients and Substitutions 
1. For the Salad
2. For the Arugula Salad Dressing 
2. How to Make an Easy Arugula Salad 
3. Arugula Salad Recipe Variations
4. What to Serve with Arugula Salad?
5. More Arugula Salad Recipes 
6. Arugula Salad with Tomato, Cucumber, and Avocado Recipe

Simple Arugula Salad Ingredients and Substitutions 

I keep things simple–but never boring–for this easy arugula salad recipe. You’ll need: 

For the Salad

• Arugula: Baby arugula is easy, but if you get your hands on a delicious bunch of fresh arugula at your farmer’s market by all means use it! Just give it a good wash, dry, and chop, discarding any tough stems.
• Tomatoes: I prefer vine-ripe tomatoes that are firm, like Roma, Campari, or swap in a handful of cherry tomatoes. 
• Cucumber: Use English or Persian cucumbers if you can, as they tend to be sweeter with tender skin. If you have a standard slicing cucumber, simply peel off the waxy skin and scoop out the watery seeds.
• Shallot adds a good bite to balance the avocado, tomatoes, and cucumber. Substitute with red onion, green onion, or chives.
• Avocado adds richness and a good dose of nutrients. 

For the Arugula Salad Dressing 

• Lemon: Opt for untreated lemons, as I use both the zest and juice for a good zing.
• Garlic and punchiness.
• Dried oregano adds an aromatic, peppery quality that levels-up the very simple arugula salad. I prefer the savory flavor of Greek oregano. Italian seasoning or fresh parsley work as a substitute, or you can season simply with salt and pepper. 
• Salt and pepper perk up the flavors. Always salt to taste; if something tastes dull or flat, try adding a pinch more salt until it sings.

How to Make an Easy Arugula Salad 

You only need a big serving bowl and 10 minutes or so to make this super simple arugula salad. Here’s how it goes:

• Make the Lemony Arugula Salad Dressing: In a large bowl, add 1/4 cup extra virgin olive oil. Zest in 1 lemon, then slice it in half and squeeze in the juice. Add 1 to 2 minced garlic cloves and 1 teaspoon dried oregano. Season with a pinch of salt and pepper and whisk to combine.
• Prep the remaining ingredients, adding them to the bowl with the dressing as you go. Slice 1 to 2 small tomatoes into wedges, or halve a handful of cherry tomatoes. Halve and slice 1/2 English cucumber (if you’re using a standard slicing cucumber, peel it first). Peel and thinly slice 1 shallot. Add 5 ounces of arugula (about 5 loose handfuls) and toss gently to combine. Taste and adjust seasoning to your liking. 
• Finish and serve: Transfer to a serving platter (or serve directly from the bowl). Pit and slice 1 avocado and fan it on top. Serve immediately. 

Arugula Salad Recipe Variations

This simple arugula salad could go with any number of healthy homemade salad dressings, but don’t stop there! It’s meant to be made on repeat, swapping and subbing to use up what you have and keep things interesting. Some ideas:

• Add crunch: Borrow the garlic croutons from our Caesar Salad recipe, top with crispy quinoa, chopped nuts, or even candied almonds.
• Add cheese: Top with shaved parmesan, hunks of feta, or crumbled goat cheese. 
• Add sweet-tart zing: Drizzle with balsamic glaze or pomegranate molasses. 
• Tweak to match the season: Tomatoes are best in the summer (though you can get away with decent cherry tomatoes year-round). For spring, swap the tomatoes for strawberries, radishes, shaved carrot, snap peas, or blanched asparagus. In the winter, try citrus segments or roasted beets. In fall, pomegranate seeds. Or keep sun-dried tomatoes stocked to use year-round! 

What to Serve with Arugula Salad?

Honestly, a better question might be what not to serve with arugula salad. This is truly a catch-all table salad, with peppery, bright flavor that will go with just about anything.

With that said, I like as much contrast and color as I can reasonably fit into one meal. Arugula salad is tender compared to, say, a crunchy cucumber and radish salad, so I typically serve it with something with a bit of a bite. The caramelized crust of grilled chicken breast, or the crisp crust of flatbread pizza both come to mind, but again, you really can’t go wrong. 

More Arugula Salad Recipes 

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Chicken Arugula Salad with Ginger Pomegranate Dressing

Italian

Peach Salad with Arugula, Basil, and Goat Cheese

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Orange Beet Salad Recipe with Arugula and Feta

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Summer Berry Salad Recipe with Arugula and Burrata

Browse all Mediterranean recipes. 

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*This post has recently been updated with new information for readers’ benefit.