Arugula Recipes
Peppery, fresh, and impossibly versatile. Arugula recipes that go way beyond a side salad.
★ Italian
ItalianItalian Arugula & Brie Ciabatta Sandwich
A picnic-perfect ciabatta sandwich layered with prosciutto, salami, brie, peppery arugula, and a fig balsamic vinaigrette.
Freestyle SnacksIngredients
- 1/2 package lemon garlic green olives, halved
- Ciabatta bread (enough for 2 large sandwiches)
- 2-3 oz prosciutto
- 2-3 oz spicy salami
- 4 oz brie, sliced thinly
- 1-2 cups arugula
- Fig balsamic vinaigrette: 3 tbsp olive oil, 3 tbsp balsamic vinegar, 1 tbsp fig preserves, 1 tsp lemon juice, 1 tsp Dijon mustard, 1/4 cup fresh basil chopped, salt and pepper
Instructions
- 1Whisk all vinaigrette ingredients together until well combined.
- 2Slice the ciabatta down the center.
- 3Drizzle vinaigrette generously on the bottom slice.
- 4Layer halved green olives, salami, then prosciutto.
- 5Add brie, top with fresh arugula, and drizzle vinaigrette again. Press top slice down gently.
- 6Slice into individual sandwiches if using a single loaf. Enjoy!
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Open in Pepper →The leaf with attitude
Arugula brings a peppery bite that wakes up everything it touches — from simple salads to pizzas, pasta, sandwiches, and bowls.
It pairs beautifully with rich flavors like prosciutto, burrata, balsamic, and fresh citrus, balancing every bite with brightness.
Whether you're tossing it raw on a hot pizza or building a hearty salad, arugula is the kitchen workhorse you didn't know you needed.
Quick Tips
- 1
Add it last
Toss arugula on hot pizzas and pasta right before serving — the residual heat wilts it just enough.
- 2
Pair with richness
Balance arugula's pepper with fatty, salty ingredients like prosciutto, burrata, or aged parmesan.
- 3
Dress lightly
A simple lemon-olive oil dressing lets arugula's natural bite shine without overpowering it.
- 4
Buy baby for salads
Baby arugula is milder and tender — perfect for raw salads. Mature leaves are punchier for cooking.
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