Arugula and Cherry Tomato Salad with Mint Lemon Dressing
Peppery arugula and ripe cherry tomatoes get a fresh finish from a blended lemon, olive oil and mint vinaigrette. Dry leaves and a light coating of dressing keep the salad lively. The dressing is made as a separate batch: use just three tablespoons for this three-person salad, then refrigerate the rest rather than pouring it all into the bowl.
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A fresh mint vinaigrette for peppery greens
This is a raw arugula and tomato salad with an unsweetened mint and lemon dressing. It works as a starter or a side for grilled food, especially when small tomatoes are sweet and ripe. Unlike a creamy dressing, the vinaigrette gets its briefly unified texture from blending oil into lemon juice.
The recipe comes from my YouTube video, with salad weights and a dressing portion added for clarity. I keep the ingredient list short: arugula, multicolored cherry tomatoes, fresh mint, lemon, olive oil, salt and pepper. There is no mustard, garlic or sugar in the version shown.
I use mint in the dressing rather than scattering a large handful over the greens. It is distributed through the salad in small amounts. This makes a different plate from my crunchy romaine and endive salad, where the leaves themselves supply a different mix of textures.
The important cue is a sheen on the arugula, with no puddle beneath it. A large quantity of dressing may look generous in the measuring jug, but most of it is reserved. Add a little, toss, then taste a leaf and a tomato together before deciding whether more is needed.
Ingredients and dressing yield
For three side portions, use 4 1/2 oz arugula and 10 1/2 oz ripe cherry tomatoes. Choose leaves that are crisp rather than limp. The video uses small red, yellow and green tomatoes; the green ones are a ripe variety, not hard, unripe tomatoes. A mixture of colors is attractive, but ripe red cherry tomatoes work too.
The full dressing batch uses six large fresh mint leaves, 1/4 cup plus two tablespoons plus two teaspoons fresh lemon juice, and 1 1/4 cups olive oil. These rounded US measures preserve the video’s proportion of about three parts oil to one part lemon juice. Two large lemons may provide the juice, but measure what you squeeze instead of relying on the fruit count.
Start with 1/2 teaspoon fine salt and 1/4 teaspoon black pepper for the entire dressing batch, adjusting after tasting. These are starting seasonings; the video seasons by eye. Mint leaves vary greatly in size and strength, so six leaves give a starting point rather than an identical flavor with every bunch.
You will have about 1 2/3 cups of vinaigrette, while this salad starts with only three tablespoons. For another simple citrus dressing, my lemon vinaigrette is a useful alternative. My mustard vinaigrette uses a different approach to bringing the oil and acid together.
Use a tall, narrow blending beaker, an immersion blender and a roomy salad bowl. The beaker must hold the full batch with enough headroom to blend without splashing. A salad spinner helps remove water from the leaves before the dressing goes on.
How to make the salad
1 Select and cut the mint
Wash the fresh mint, dry it and select six large leaves, discarding tough stems. Stack and roll the leaves loosely, then slice finely. Put the cut mint in the blending beaker. Cutting first helps the blender distribute the herb without leaving long strips tangled around the blade.
2 Squeeze and measure the lemon juice
Halve the lemons and squeeze the juice. Strain out any seeds, even though the lemons in the video are seedless. Measure 1/4 cup plus two tablespoons plus two teaspoons and add it to the mint. Add the salt and pepper, then give the mixture a short blend to chop the mint further and disperse the seasoning.
3 Blend in the olive oil
With the blender head submerged, gradually pour in the olive oil while blending. Stop when the dressing looks evenly mixed and pale green, with fine mint flecks. It should pour easily; it is not supposed to become a stiff mayonnaise. Stop the motor before lifting the blender out, then taste with a clean spoon.
There is no egg or mustard to hold this mixture together for a long time. Some separation after standing is normal. Stir, shake in a closed jar or briefly blend again before measuring a portion, so the salad receives both lemon juice and oil rather than mostly one layer.
4 Toss lightly and serve immediately
Wash and thoroughly dry the arugula unless the sealed package identifies it as washed and ready to eat. Rinse the tomatoes and remove their stems. Leave small tomatoes whole as in the video, or halve larger ones for easier eating. Place the greens and tomatoes in the large bowl.
Measure three tablespoons of freshly mixed vinaigrette into the bowl. Lift and turn the leaves gently with tongs, bringing the tomatoes through the greens without crushing them. Taste a dressed leaf and a tomato. Add another teaspoon only if needed, then divide among three plates and serve right away.
Keep the leaves crisp and the dressing balanced
Water clinging to the arugula dilutes the lemon and makes the dressing slide away. Spin the leaves dry and use a bowl with room to toss. Pressing a large pile into a small bowl bruises the leaves and makes it harder to coat them evenly.
Dress this salad at the last moment. Arugula softens once coated, and cut tomatoes release juice as they sit. If you are preparing lunch ahead, keep the washed greens, tomatoes and vinaigrette separate. Tossing earlier does not improve the texture.
The oil-to-lemon proportion is sound for a vinaigrette, but lemon acidity and olive oil flavor vary. Taste with the vegetables before changing it. For more mint, blend in another fresh leaf and taste again. Adding a whole bunch at once can overwhelm the tomatoes and make the dressing unlike the gentle version shown.
Substitutions
Baby spinach or tender mixed greens can replace the arugula by weight. The result will be less peppery. Larger ripe tomatoes can replace cherry tomatoes; cut them into manageable pieces and leave excess juice behind before tossing. Avoid substituting firm, unripe green tomatoes for the ripe green variety in the video.
Fresh basil can replace mint for a different herb dressing. Treat that as a variation and taste before serving. Mint extract, sweet mint syrup and dried mint do not reproduce the fresh-leaf method directly. Cheese and nuts are optional additions, not ingredients missing from the source recipe.
If you want a fuller salad meal, try my chickpea, cucumber and tomato salad. My chicken salad with peppers and arugula is another option when the salad needs to be the main course.
FAQ
Can I make a smaller batch of dressing?
Yes. For a quarter batch, whisk one tablespoon plus two teaspoons lemon juice with five tablespoons olive oil, one or two finely chopped mint leaves and small pinches of salt and pepper. This makes roughly 6 2/3 tablespoons. Use three tablespoons for the salad and reserve the rest. Whisking is easier than blending such a small volume.
Why has the vinaigrette separated?
Oil and lemon juice separate naturally when this simple mixture stands. That does not mean it needs more oil. Mix it again immediately before serving. For a dressing built around mustard, follow the linked mustard vinaigrette rather than adding ingredients unpredictably to this batch.
How long can I keep the extra dressing?
Refrigerate the unused dressing promptly in a clean, closed container and use within four days, or freeze small portions. This is a conservative limit following Oregon State Extension’s guidance for fresh herbs in oil. The lemon juice is not a validated preservation process. The dressed salad is best eaten immediately.
What to serve alongside
The lemon and mint suit Greek grilled chicken or pan-seared salmon. Add garlic bread for a simple accompaniment. The salad itself is a vegetable side, with most of its calories coming from the dressing portion.
For another tomato-focused dish, my tomato panzanella with crispy chickpeas has more substance. A grated carrot salad brings a different crunch to a mixed salad spread. Explore the salad recipe collection for more lunch and barbecue sides.
Arugula and Cherry Tomato Salad with Mint Lemon Dressing
Ingredients
- 4 1/2 oz arugula washed as needed and thoroughly dried
- 10 1/2 oz ripe cherry tomatoes washed and stems removed
- 6 large fresh mint leaves for the dressing batch
- 1/4 cup plus 2 tablespoons plus 2 teaspoons fresh lemon juice from about 2 large lemons, for the dressing batch
- 1 1/4 cups olive oil for the dressing batch
- 1/2 teaspoon fine salt or to taste, for the dressing batch
- 1/4 teaspoon black pepper or to taste, for the dressing batch
Instructions
- Wash and dry the mint. Select six leaves, remove tough stems, roll and finely slice. Place in a tall blending beaker.
- Squeeze the lemons, remove seeds and measure the juice. Add the measured juice, salt and pepper to the mint and blend briefly.
- Gradually add the olive oil while blending with the head submerged. Stop when evenly mixed and pale green. Taste and adjust seasoning. Mix again if it separates.
- Place the dry arugula and tomatoes in a roomy bowl. Measure only 3 tablespoons of the mixed vinaigrette onto the salad, toss gently and taste. Add another teaspoon only if needed. Divide among three plates and serve immediately. Refrigerate the unused dressing promptly.
