Once only a specialty ingredient popular mostly among Italians, arugula is now a mainstream green that you can find in virtually every supermarket. Its peppery bite adds zingy flavor to everything from salads to pizza. Chef Paul Virant likes to mix handfuls of arugula from his garden into a warm, mustardy potato salad; chef Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. Whether you're blending your arugula into a superfresh pesto or making a simple salad, Food & Wine has recipes that will spark your inspiration.

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Beet and Arugula Salad with Marinated Burrata
At G.E.B., his eclectic Chicago bistro, Elliot creates casual dishes that usually feature just three main components. For this very simple salad, he updates a classic combination of roasted beets and arugula by adding burrata (cream-filled mozzarella) marinated in olive oil and herbs.Great Salad RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Grilled Halloumi and Lentil Salad
Halloumi is a Cypriot cheese made from a mixture of goat’s, sheep’s and cow’s milk. The great thing about this cheese is that it doesn’t melt, so it’s perfect for frying and grilling. I’ve topped this Greek-inspired lentil salad with halloumi steaks, to add some cheesy saltiness to this hearty salad. - Anne Faber Slideshow: More Salad Recipes 
Spicy, peppery arugula brings brightness and freshness to a variety of dishes, from pizza to rack of lamb.