This Rocket Salad is a simple green side salad made with peppery rocket leaves, also known as arugula, tossed in a lemony olive oil dressing and finished with Parmesan shavings and toasted pine nuts.
Most foodies have some sort of go-to green side salad, and this is ours - especially with richer food like cheesy lasagna, pasta, or steak. It's simple, perfect for entertaining, and unbelievably delicious. I literally have to fight Grant for this salad.
This easy rocket and Parmesan salad is fresh, peppery, lemony, and ready in about 15 minutes. It's the kind of simple side salad that works with Italian dinners, Mediterranean mains, soups, frittatas, and roast chicken.
Scroll down for step-by-step photos, helpful tips, and what to serve with rocket salad!
Why You'll Love This Rocket Salad
- Quick and easy - Ready in about 15 minutes.
- Simple ingredients - Rocket, lemon, olive oil, Parmesan, and pine nuts.
- Perfect with rich dishes - Lovely with lasagna, pasta, steak, and roast chicken.
- Fresh and peppery - A simple salad with lots of flavor.
- Great for entertaining - Easy to make just before serving.
Rocket Salad vs Arugula
Rocket and arugula are the same leafy green.
Rocket is the name more commonly used in South Africa, the UK, Australia, and other Commonwealth countries, while arugula is the name more commonly used in the US.
It has a peppery, slightly bitter flavor that works beautifully with lemon, olive oil, Parmesan, balsamic vinegar, toasted nuts, pears, tomatoes, and roasted vegetables.
Ingredients You'll Need
This simple rocket salad uses a few fresh ingredients and a quick lemon dressing.
- Rocket leaves - Also called arugula. They have a fresh, peppery flavor.
- Extra virgin olive oil - Forms the base of the dressing.
- Lemon zest and juice - Adds brightness and freshness.
- Honey or maple syrup - Optional, but it helps balance the peppery rocket and lemon.
- Garlic - Adds a little savory flavor to the dressing.
- Parmesan shavings - Salty, savory, and perfect with lemon and rocket.
- Pine nuts - Toasted until golden for crunch and nutty flavor
- Salt and black pepper - Essential for seasoning the dressing.
See the recipe card for quantities.
Seasonality: When Is Rocket in Season?
Rocket is especially lovely in spring and fall when the leaves are tender, fresh, and peppery without being too bitter.
That said, baby rocket or arugula is usually easy to find year-round, which makes this a great everyday side salad for pasta nights, Sunday lunches, dinner parties, and simple weeknight meals.
Want to learn more about when fruits and veggies are in season? Explore the USDA Seasonal Produce Guide.
How to Make Rocket Salad
Prepare the pine nuts
Toast your pine nuts before starting the salad. You can use our step-by-step guide on How to Toast Pine Nuts.
Chef's Tip: Toasting brings out the natural oils in the pine nuts and gives them a deeper, nuttier flavor. It's a small step, but it makes a big difference.
Make the dressing
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey or maple syrup if using, and finely grated garlic.
Season with salt and freshly ground black pepper to taste.
Dress the rocket
Add the rocket leaves to a large bowl. Drizzle over a small amount of dressing and gently toss to lightly coat.
Chef's Tip: Rocket wilts quickly, so start with less dressing than you think you need. You can always add more.
Assemble and serve
Transfer the salad to a serving bowl or platter. Top with Parmesan shavings and toasted pine nuts.
Serve immediately.
Substitutions and Add-Ins
This Italian rocket salad recipe is easy to adapt depending on the season and what you're serving it with.
- Pear - Adds sweetness and works beautifully with Parmesan and pine nuts.
- Roasted beetroot - Lovely with rocket, lemon, nuts, and cheese. Here's our How to Roast Beets guide.
- Cherry tomatoes - Add juicy sweetness and color.
- Avocado - Makes the salad a little creamier and more filling.
- Pickled red onion - Adds tang and color.
- Chicken or tuna - Turns the salad into a light lunch.
- Goat cheese or feta - Use instead of Parmesan for a different flavor.
- Toasted walnuts - A lovely swap for pine nuts.
Dressing Variations
The lemon dressing is simple and fresh, but rocket also works beautifully with other dressings
- Balsamic dressing or Balsamic glaze - Sweet, tangy, and lovely with Parmesan; drizzle glaze over just before serving.
- Red wine vinegar dressing - A simple Mediterranean-style option.
- Lemon garlic dressing - Extra lemony and bright.
- Apple cider vinaigrette - Fresh and slightly fruity.
- White wine vinaigrette - Light, delicate, and perfect for a simple side salad.
What to Serve with Rocket Salad
This rocket salad is one of our favorite simple side salads because it goes with so many dishes, especially rich or cheesy meals that need something fresh alongside.
- Pasta and lasagna - Serve with our Italian Lasagna with Béchamel Sauce, Lemon Ricotta Pasta, Pesto Chicken and Zucchini Lasagna, Easy Italian Meatballs in Tomato Sauce, Mediterranean Vegetable Lasagna, or Stuffed Shells with Butternut Squash Sauce.
- Pizza night - Serve alongside pizza for a fresh, peppery side salad.
- Chicken and steak - Try it with Baked Caprese Chicken, Roast Chicken with Orange and Fennel, or Oven-Cooked Steak.
- Lamb - Serve with Mediterranean Boneless Leg of Lamb Roast for a simple, fresh side.
- Soups and frittatas - Pair with Pasta e Ceci, Rotisserie Chicken Orzo Soup, Italian Minestrone Soup, or Easy Peppadew and Feta Frittata.
Best Wine Pairings
This salad is fresh, lemony, peppery, and salty from the Parmesan, so crisp white wines work especially well.
- Sauvignon Blanc - Great with lemony dressings and peppery greens.
- Pinot Grigio - Light, crisp, and lovely with Italian-style salads.
- Vermentino - A fresh Mediterranean white with citrusy notes.
- Dry Rosé - A flexible option if serving the salad with chicken, pasta, or grilled food.
Wine Tip: If you're serving this rocket salad as a side dish, pair the wine with the main dish first.
Storage Instructions
Fridge: Rocket salad is best served fresh, just after dressing.
Make Ahead: You can prepare the dressing, toast the pine nuts, and shave the Parmesan ahead of time. Store everything separately and assemble just before serving.
Leftovers: Once dressed, rocket wilts quickly. Leftovers are best eaten the same day.
FAQ's
A : Yes, rocket and arugula are the same leafy green. Rocket is the common name in South Africa, the UK, and Australia, while arugula is more commonly used in the US.
A : Rocket has a peppery, slightly bitter flavor. It pairs well with lemon, olive oil, Parmesan, balsamic vinegar, toasted nuts, pears, tomatoes, and roasted vegetables.
A : You can prepare the dressing and toppings ahead, but don't dress the rocket until just before serving. Rocket wilts quickly once dressed.
A : Balance the bitterness with lemon, olive oil, a little honey or maple syrup, Parmesan, toasted nuts, or sweet add-ins like pear, cherry tomatoes, or roasted beetroot.
More Side Salad Recipes
If you love simple side salads, you may also like our:
- Tomato Caprese Salad
- Traditional Greek Salad
- Cucumber Feta Salad
- Roasted Beet Salad with Feta
- Arugula, Apple, Beet, and Blue Cheese Salad
This rocket salad with lemon and Parmesan is everything we love in a simple side salad - fresh, peppery, bright, and ready in minutes.
Give it a try and let us know in the comments what you served it with! Don't forget to Pin it for later or share it with a friend.
Print
Rocket Salad with Lemon and Parmesan (Easy Arugula Salad)
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This Rocket Salad is a simple green side salad made with peppery rocket leaves, also known as arugula, tossed in a lemony olive oil dressing and finished with Parmesan shavings and toasted pine nuts.
Ingredients
For the dressing
2-3 tablespoon (30-45 ml) extra virgin olive oil
Zest and juice of 1 lemon
½ teaspoon (2.5 ml) honey or maple syrup (optional)
1 garlic clove, finely grated
Salt and freshly ground black pepper, to taste
For the salad
120-140 g (4-5 cups / 5 oz) rocket leaves (arugula)
¼ cup (25 g) Parmesan, shavings
2 tablespoon (15 g) pine nuts, toasted (learn how to toast pine nuts)
Instructions
1. Prepare the pine nuts
Toast your pine nuts before starting the salad. You can find our step-by-step guide here: How to Toast Pine Nuts (Two Ways!).
Chef's Tip: Toasting brings out their natural oils and gives a deeper, nuttier flavor - it's a small step that makes a big difference.
2. Make the dressing
In a small bowl, whisk together the olive oil, lemon zest and juice, honey (if using), and grated garlic. Season with salt and pepper to taste.
3. Dress the rocket
Add the rocket to a large bowl. Drizzle over a small amount of dressing and gently toss to lightly coat.
Chef's Tip: Rocket wilts quickly, so start with less dressing - you can always add more.
4. Assemble and serve
Transfer to a serving bowl or platter. Top with Parmesan shavings and toasted pine nuts. Serve immediately.
Notes
Storage Instructions
Fridge: This salad is best served fresh, just after dressing.
Make Ahead: Prepare the dressing, toast the pine nuts, and shave the Parmesan ahead of time. Store everything separately and assemble just before serving.
Leftovers: Once dressed, rocket wilts quickly. Leftovers are best eaten the same day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean / Italian
Nutrition
- Serving Size: 1 serving
- Calories: 118
- Sugar: 1.5 g
- Sodium: 95.9 mg
- Fat: 10.9 g
- Carbohydrates: 3.6 g
- Protein: 3.2 g
- Cholesterol: 3.6 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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