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A Super Delicious Arugula Salad with Melons and Grapes
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You know that moment when you’re standing in the grocery store, staring down the wall of leafy green options, wondering what on earth to toss into your cart for dinner? Yeah—been there. That’s why we’re here to make the case for one of our absolute favorites: peppery arugula. Trust us, after one bite of this easy arugula salad recipe with melons and grapes, you’ll be fully on board.
Meet Your New Favorite Salad
This isn’t just any simple salad. We’re talking creamy mozzarella, juicy table grapes, fresh melon, and the kind of bold flavor that only spicy arugula can bring to the table. Add in a splash of lemon juice, a drizzle of California extra virgin olive oil, and a kiss of balsamic vinegar, and boom—perfect salad status unlocked.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
But before we get too far into flavors, let’s talk leafy greens for a hot second.
Why California Arugula is Kind of a Big Deal 🌱
Let’s give it up for California—the MVP of leafy greens. Did you know California produces around 90% of the leafy greens grown in the United States? Yep, you read that right. Whether it’s baby arugula, head lettuce, romaine, or even endive, this state’s got it dialed in. Thanks to alternating climates across the north and south, it’s basically always lettuce season here.
If you’re into fresh arugula, you’re in the right place. These tender, peppery leaves are grown in rich California soil, packed with nutrients, and harvested at peak quality. The result? Crisp, flavorful greens that bring the peppery bite and balance out sweet, creamy, or citrusy flavors like a total pro.
Want to dive deeper into how California’s leafy greens are grown? Check out this guide or scroll through our recipe round-up featuring even more delicious recipes featuring green salads you’ll want to make again and again.
This Arugula Salad Pairs with Everything 🥗
Here’s the scoop: this salad is more than just a pretty plate. It’s a showstopper that works as a main course salad, a breezy side dish, or the perfect way to elevate your next dinner party. Think of it as your summer dinner BFF—it’s as good with grilled chicken or shrimp as it is solo on a warm night.
Why do we love this combo so much? Let’s break it down:
Top Reasons You’ll Love This Simple Arugula Salad:
- Peppery arugula + juicy melon = magic. That bitterness of the arugula balances the sweetness of ripe fruit in a way that’s straight-up addictive.
- Creamy mozzarella brings the comfort. We used ciliegine balls (aka “cherry-sized mozzarella”) for bite-sized bliss.
- Fresh herbs = flavor explosion. Basil and mint add brightness that makes every forkful pop.
- Crunch factor? Pistachios, baby. Salty, nutty, and just enough to keep things interesting.
- Lemon juice and olive oil = easiest dressing ever. No whisking. No drama. Just toss and go.
Whether you’re throwing it together for family dinners, packing it for lunch, or plating it for special occasions, this salad delivers.
A Little Salad. A Lot of Wow. ✨
Even the easiest salads deserve a moment of appreciation. Because sometimes, it’s the simple salad that steals the spotlight. This one’s layered with seasonal love: CA GROWN grapes, sweet melons, herbs snipped from the garden, and those lush, tender leaves of arugula you can find at just about any grocery store in the state.
Want to impress your guests without breaking a sweat? Add this to your favorite ways to serve salad. It’s got everything going for it—texture, good quality ingredients, and bold flavor that’s never boring. It’s the kind of salad that makes you think, “Wait, why don’t I eat this every day?”
Spoiler alert: you can.
So what are you waiting for? Head to the produce aisle, grab that spicy arugula, and let California-grown goodness do the heavy lifting. Whether you’re making a perfect side salad or treating it like a main dish, this one’s got serious favorite arugula salad recipes potential.
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📸 If you try this arugula salad recipe, don’t forget to tag us and show off your masterpiece. Use #CAGROWN so we can share in your salad glory!
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Arugula Salad with Melons and Grapes
Equipment
- Melon baller or small scoop
Ingredients
- 4 cups fresh arugula
- 2 large sprigs sweet basil about 2 TBSP loosely packed, plus more for garnish
- 2 large sprigs fresh mint about 2 TBSP loosely packed, plus more for garnish
- ½ lemon juiced
- 2 small ripe melons, halved and seeded
- 2 cups red or green seedless California grapes
- 8 oz ciliegine “cherry-sized” mozzarella
- 3 TBSP pistachios roughly chopped
- ½ tsp flaky sea salt
- ½ tsp fresh-ground black pepper
- 2 TBSP California extra virgin olive oil
- 1 TBSP balsamic vinegar
Instructions
- To a large mixing bowl, add the arugula. Tear the basil and mint (or roughly chop), and add to the bowl.
- Pour in the lemon juice and gently toss by hand. Layer half of the arugula and herb mix onto a serving platter or in the bottom of a large salad bowl.
- Using a melon baller, scoop small rounds from the melons. Scatter half of the melon balls across the arugula, followed by half of the grapes. Repeat, layering the remaining arugula over the top, followed by the remaining melon and grapes, then dot with the mozzarella.
- Top the salad with the chopped pistachios and a garnish of additional basil and mint. Season with salt and black pepper, then drizzle with olive oil and balsamic vinegar. Taste to adjust seasoning and herbs, then dig in!
Video
Nutrition
More Fruit-Inspired Salads to Try Next:
Click on the images below to check out these delicious fruit-filled salads on CA GROWN.
