Sometimes the simplest salads are the ones that deliver the most flavor. This Arugula Salad with Cherry Tomatoes, Olives, and Crispy Croutons is a perfect example—fresh, vibrant, and full of texture in every bite.

Peppery arugula forms the base, tossed with juicy cherry tomatoes, briny olives, and thin slices of red onion. Golden, herb-seasoned croutons add the perfect crunch, while a light vinaigrette ties everything together with bright, balanced flavor.

It’s the kind of salad that works beautifully alongside almost any meal—from grilled meats and seafood to simple pasta dishes. Fresh, colorful, and effortless, it’s a recipe that proves great ingredients don’t need much to shine.

The beauty of this salad is how quickly it comes together. With a handful of fresh ingredients and a simple vinaigrette, you can create a bright, flavorful dish in just minutes.

Recipe by 117 Milk Street

Serves: 4-6

Ingredients

6 ounces country-style bread torn into 1-inch pieces (about 6 cups)

5 tablespoons extra virgin olive oil, divided

Salt

Pepper

1 ounce pecorino romano or parmesan cheese, finely grated, (1/2 cup), plus more to serve

1/2 small red or yellow onion, thinly sliced

1/4 cup red wine vinegar, or white wine vinegar or balsamic vinegar or lemon juice

4 cups lightly packed arugula or chopped romaine or spring mix

1 cup lightly packed fresh flat leaf parsley or basil or mint torn

Directions

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss together the bread, 1 tablespoon oil, ¼ teaspoon salt and ½ teaspoon pepper. Distribute in an even layer on a broiler-safe rimmed baking sheet; reserve the bowl. Bake until the bread is golden brown, 7 to 9 minutes, stirring once halfway through.

Remove the baking sheet from the oven; sprinkle the bread with the cheese and toss to combine. Continue to bake until the cheese starts to melt, about another 1 minute. Transfer the bread to a large plate; reserve the baking sheet. Turn the oven to broil.

On the same baking sheet, toss together the tomatoes, olives and 1 tablespoon oil. Distribute in an even layer and broil until the tomatoes have burst and are charred in spots, 7 to 8 minutes, shaking the baking sheet halfway through. Cool on the baking sheet for about 10 minutes. Meanwhile, in the reserved bowl, stir together the onion, vinegar, the remaining 3 tablespoons oil, ¼ teaspoon salt and ½ teaspoon pepper.

Add the warm tomato-olive mixture and the bread to the bowl, then toss. Let stand for about 5 minutes, tossing a few times. Add the arugula and parsley, then toss gently. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with additional cheese.