Whip up a lighter spin on the classic with this Arugula Caesar Salad made with a creamy Greek yogurt dressing. Toss the peppery arugula in the tangy, protein-packed sauce for a refreshing upgrade. Sprinkle crunchy croutons and Parmesan over the top to add the perfect finishing touch. Serve the Arugula Caesar Salad as a crisp side dish or enjoy it as a satisfying meal with your favorite protein. Use a very similar Caesar dressing in my Chicken Caesar Pasta Salad Without Lettuce.
Serve arugula at your next brunch and impress your friends with my Arugula Breakfast Salad recipe. Discover more of my salad variations with my Meatball Salad, and Buffalo Chicken Salad. Get the best of both worlds with my Greek Caesar Salad recipe.
Ingredients
See below the list of ingredients I use to make my Arugula Caesar Salad
- Baby Arugula
- Greek Yogurt
- Mayonnaise
- Dijon Mustard
- Parmesan Cheese
- Garlic Clove
- Lemon Juice
- Salt
- Fresh Chives or Onions
- Croutons
See recipe card for quantities.
Substitutions
Substitutions
- Baby Arugula ? Swap with baby spinach, kale (massaged), or a spring mix for a milder flavor.
- Plain Greek Yogurt ? Use sour cream or regular plain yogurt for a similar tang, or swap with light sour cream for extra creaminess.
- Mayonnaise ? Replace with olive oil for a lighter dressing, or use vegan mayo to keep it dairy-free.
- Lemon Juice ? Substitute with lime juice or white wine vinegar for a different acidic note.
- Garlic ? Use roasted garlic for a milder, sweeter flavor or ½ teaspoon garlic powder in a pinch.
- Salt ? Replace with sea salt, kosher salt, or omit if your Parmesan is already salty enough.
- Grated Parmesan Cheese ? Try Pecorino Romano, Asiago, or nutritional yeast for a dairy-free option.
- Fresh Chives ? Swap with green onions, parsley, or dill for a different herb profile.
- Croutons ? Use toasted pita chips, roasted chickpeas, or nuts (like almonds or walnuts) for crunch.
Variations
- Protein Boost ? Add grilled chicken, shrimp, salmon, or tofu to make it a full meal.
- Creamier Dressing ? Blend in a little anchovy paste for a more traditional Caesar flavor.
- Lighter Option ? Skip the mayo and use only Greek yogurt.
- Grain Bowl Style ? Toss the salad with cooked quinoa, farro, or couscous for extra heartiness.
- Roasted Veggies ? Add roasted cherry tomatoes, zucchini, or bell peppers for extra flavor and color.
- Spicy Kick ? Mix in a pinch of red pepper flakes or add a drizzle of hot sauce to the dressing.
How to make Arugula Caesar Salad
Make Arugula Caesar Salad in two simple ways depending on how you like to serve it. Prepare the first version by making the Greek yogurt Caesar dressing directly in your serving bowl, then pile the fresh arugula on top and toss everything together until the leaves are evenly coated. Try the second method by whisking the dressing in a small bowl and keeping it separate, allowing each person to drizzle the creamy sauce over their arugula just before eating. Choose whichever style best suits your meal, whether you prefer a fully mixed salad or a customizable option at the table.
Storage
Store the prepared Arugula Caesar Salad in an airtight container in the refrigerator for up to 1 day. Keep in mind that once dressed, the arugula will wilt quickly, so for the best texture, store the salad and dressing separately. Refrigerate the Greek yogurt Caesar dressing in a sealed jar or container for up to 3–4 days, and toss it with the arugula, croutons, and Parmesan just before serving. Use any extra dressing as a delicious vegetable dip.
Recipe
Arugula Caesar Salad
Ingredients
- 5 oz Baby Arugula
- ⅓ cup Plain Greek Yogurt
- 2 tablespoon Mayonnaise
- 2 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 clove Garlic finely minced
- ½ teaspoon Salt
- ¼ cup Grated Parmesan Cheese
- 2 tablespoon Fresh Chives minced
- 1½ cup Croutons
Instructions
- Combine in a small bowl, the yogurt, mayonnaise, lemon juice, mustard, minced garlic, salt, and parmesan cheese. Whisk until smooth.⅓ cup Plain Greek Yogurt, 2 tablespoon Mayonnaise, 2 tablespoon Lemon Juice, 1 clove Garlic, ½ teaspoon Salt, ¼ cup Grated Parmesan Cheese, 1 teaspoon Dijon Mustard
- Place the baby arugula in a serving bowl. Top with the chives and croutons.5 oz Baby Arugula, 2 tablespoon Fresh Chives, 1½ cup Croutons
- Serve the dressing on the side in order to better store any leftovers. Store the dressing in a small airtight container for up to 3 days. Serve with another salad or with fresh vegetables as a dip.
