From Pith to Pulp: Arugula Salad with Grapefruit, Parmesan & Red Onion

Name: Arugula Salad with Grapefruit, Parmesan & Red Onion
Yield: 4
Cuisine: Mediterranean
Ingredients: 5 oz (about 5 cups) fresh baby arugula; 1 large grapefruit, segmented (supremed), juices reserved; ½ small red onion, thinly sliced (soaked in cold water for 10 min to soften, optional); ¼ cup shaved Parmesan cheese (use a vegetable peeler for wide ribbons); 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon reserved grapefruit juice (from segmenting); ½ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper

Bright, peppery, and just the right amount of tangy — this isn’t your average side salad.

With juicy grapefruit segments, crisp arugula, and ribbons of salty Parmesan, this vibrant salad is a refreshing counterpoint to rich mains or heavier game-day fare. The citrusy dressing brings it all together in a way that feels elegant but effortless. Whether you're hosting a crowd or just craving something fresh and bold, this salad hits all the right notes.

Simple to prep, stunning on the plate, and packed with flavor — this one’s a keeper.

Arugula Salad with Grapefruit, Parmesan & Red Onion

Chef Wes Kent

Servings

Cuisine

Mediterranean

Ingredients

5 oz (about 5 cups) fresh baby arugula
1 large grapefruit, segmented (supremed), juices reserved
½ small red onion, thinly sliced (soaked in cold water for 10 min to soften, optional)
¼ cup shaved Parmesan cheese (use a vegetable peeler for wide ribbons)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon reserved grapefruit juice (from segmenting)
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

Directions

Prepare Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, reserved grapefruit juice, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.

Assemble Salad

In a large bowl, gently toss arugula with dressing until lightly coated.

Add Garnishes

Arrange arugula on a platter or in a wide bowl.
Scatter grapefruit segments, sliced red onion, and shaved parmesan over the top.

Finish and Serve

Drizzle with a touch more olive oil if desired and serve immediately while greens are crisp.

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