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Flatlay photo of finished Cherry Arugula Salad with Honey Lemon Dressing Recipe. The salad is arranged with rows of feta, cherries, and slice snap peas before tossing with the dressing.

Cherry Arugula Salad with Honey Lemon Dressing Recipe

Frances Kellar
This Cherry Arugula Salad with Honey Lemon Dressing Recipe is an easy arugula salad recipe that weaves in the sweet seasonality of early summer cherries. It's a go-to for early summer salads!
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Prep Time 10 minutes
Course Side Dish, Salad
Cuisine American
Servings 6 Servings

Ingredients
  

For the Cherry Arugula Salad

  • 8 ounces arugula
  • 8 ounces mixed lettuce greens
  • 8 ounces cherries pitted and halved
  • 1 cup sliced sugar snap peas
  • ½ cup French style feta
  • Optional: hemp seeds, toasted walnuts or pistachios

For the Herby Salad Dressing

  • 1 teaspoon minced shallot
  • ½ cup white wine vinegar
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1.5 cups extra virgin olive oil
  • 1 to 2 teaspoons honey
  • ¼ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons minced fresh tarragon, chives, and mint

Instructions
 

  • First, prepare the vinaigrette. Whisk together the minced shallots, lemon zest, white wine vinegar, dijon mustard, honey, kosher salt, and ground black pepper until well combined. Add in the olive oil in a slow steady stream and whisk until the vinaigrette is smooth and emulsified. Add in the chopped fresh herbs and use a bit of the salad greens to taste the dressing to check for your desired seasoning. Sometimes, we may want to add in a touch more kosher salt and ground black pepper or a teeny drizzle more honey. Once the vinaigrette is flavored as you like, set it to the side to prep remaining salad ingredients.
  • Trim the ends of the sugar snap peas and slice into ¼ inch thick slices along the diagonal. Add ½ of the sliced snap peas to the bottom of a large salad bowl.
  • Remove the cherry pits and slice cherries in half. Add half of the sliced cherries to the same large salad bowl.
  • Rinse salad greens and give them a rough chop or tear the leaves for a bit more rustic presentation. Add the greens to the salad bowl.
  • Pour in a couple tablespoons of the dressing and give the salad a gentle initial toss. Top with the remaining sliced snap peas, cherries, and feta. Drizzle another couple tablespoons of dressing and serve immediately.
Keyword lunch salad, brunch menu, salad recipes, spring salads, arugula salad
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