If you’re searching for the perfect balance of peppery, sweet, nutty, and tangy notes all in one vibrant dish, the Arugula Salad with Grapes and Black Pepper Vinaigrette delivers in every possible way. Tender baby arugula mingles with juicy grapes, hearty farro, zippy pickled onions, and crunchy nuts, all tossed lovingly in a bold, peppery vinaigrette. This salad is as stunning on the table as it is on the palate, and it’s a personal favorite for fast lunches, show-stopping potlucks, or light, satisfying dinners. Trust me—you’ll be coming back for seconds!

Arugula Salad with Grapes and Black Pepper Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

One look at this lineup and you’ll see just how refreshingly simple yet flavorful the Arugula Salad with Grapes and Black Pepper Vinaigrette is. Every element—whether it’s the peppery bite of arugula, the sweetness of grapes, or the zingy vinaigrette—has a starring role, coming together in a salad that feels both elegant and effortless.

Baby arugula: Lends bold, peppery greens that bring the whole salad to life—be sure to buy the freshest you can find.
Red seedless grapes: Halved for easy eating, their burst of sweetness is key to balancing the peppery and tangy flavors.
Cooked farro (or quinoa): Farro gives a hearty, nutty backdrop, while quinoa makes this salad gluten-free without compromising taste.
Pickled red onions (optional): Adds a bright, tangy accent—you can prep these ahead for convenience and extra flavor.
Fresh basil: Thinly sliced, this herb gives an aromatic lift and a lovely green contrast.
Chopped cashews or almonds: Choose toasted for an irresistible crunch, or raw for a softer bite; both work beautifully.
Red wine vinegar (vinaigrette): The vinaigrette’s main tangy note—it ties the whole dressing together.
Olive oil: Adds richness and helps the vinaigrette coat every leaf and grain perfectly.
Sugar: That little hint of sweetness keeps the vinaigrette well balanced and mellow.
Salt: Crucial for drawing out every flavor and keeping the salad boldly seasoned.
Freshly ground black pepper: This is the backbone of your vinaigrette—use plenty for a punchy, aromatic finish.
Garlic: Just one clove, smashed or minced, gives warmth and subtle depth to the vinaigrette.
For pickled onions (optional): Red wine vinegar, champagne vinegar, water, sugar, salt, and one red onion turn ordinary slices into tangy ribbons of flavor.

How to Make Arugula Salad with Grapes and Black Pepper Vinaigrette

Step 1: Quick Pickle the Red Onions (Optional)

If you’re opting for that bright pop of tang, start by combining both vinegars, water, sugar, and salt in a jar or bowl, stirring until the sugar dissolves. Toss in the thinly sliced onions, cover, and chill in the fridge for at least 30 minutes, or even up to a few days if you like to prep ahead. They become irresistibly crisp and punchy, perfect for lifting the whole salad.

Step 2: Whisk Up the Black Pepper Vinaigrette

In a small bowl or a jar with a tight-fitting lid, combine the red wine vinegar, olive oil, sugar, salt, black pepper, and minced or smashed garlic. Whisk or shake vigorously until everything is fully emulsified. This punchy vinaigrette is what gives the Arugula Salad with Grapes and Black Pepper Vinaigrette its signature bite and brightness!

Step 3: Assemble the Salad

In your largest mixing bowl, layer in the baby arugula, halved grapes, cooked (and cooled) farro or quinoa, a handful of pickled onions (if using), loads of sliced basil, and a generous scattering of chopped nuts. If you’ve toasted the nuts, you’ll get bonus flavor and crunch with every bite.

Step 4: Dress and Toss

Drizzle the bold black pepper vinaigrette all over the salad. Using your hands or large salad tongs, toss everyone together gently but thoroughly so every leaf and grain gleams with flavor. Let the salad sit for about 5 minutes—this allows the grains to soak up some dressing and helps everything meld into a cohesive, crave-worthy dish.

Step 5: Serve and Enjoy!

Scoop into serving bowls or pile high on a platter, making sure every person gets a little bit of everything. Now’s the time to pause and appreciate how beautiful and fragrant your Arugula Salad with Grapes and Black Pepper Vinaigrette looks—then dig in!

How to Serve Arugula Salad with Grapes and Black Pepper Vinaigrette

Garnishes

It’s incredible how a finishing sprinkle can transform this salad. Try scattering extra fresh basil, a few extra toasted nuts, or even a crumble of goat cheese or feta over the top for a creamy, tangy twist. Black pepper freshly cracked over everything at the last moment really brings out the vinaigrette’s zing.

Side Dishes

This salad is a star on its own, but pairs beautifully with grilled chicken, a flaky salmon filet, or a bowl of creamy soup for a complete meal. For summer gatherings, serve alongside an array of antipasti or with some rustic bread to soak up any extra vinaigrette.

Creative Ways to Present

Get playful with presentation! Serve the Arugula Salad with Grapes and Black Pepper Vinaigrette in individual jars for picnics, mound it on a wooden board for sharing, or use it as a colorful bed beneath seared seafood or tofu. For parties, it’s stunning mounded in a large shallow bowl, letting the jewel-toned grapes and basil peek through.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Arugula Salad with Grapes and Black Pepper Vinaigrette left over, simply cover and refrigerate it for up to two days. The greens may wilt a bit, but the flavors continue to develop, making it a treat even the next day. If you anticipate leftovers, keep dressing and salad separate to preserve the arugula’s bite.

Freezing

While you can freeze cooked farro or quinoa separately, the assembled salad doesn’t freeze well—the arugula and grapes tend to lose their texture. Plan to enjoy Arugula Salad with Grapes and Black Pepper Vinaigrette fresh or simply make extra vinaigrette and grains for quick future assembly.

Reheating

This salad is certainly best served cold or at room temperature. If you’ve made the grains ahead and chilled them, simply let them come back to room temp before tossing with the other ingredients. No need to reheat—just assemble, dress, and enjoy straight from the fridge.

FAQs

Can I make the black pepper vinaigrette in advance?

Absolutely! This vinaigrette actually tastes even better after a day or two as the flavors meld. Store it in a sealed jar in the fridge for up to a week—just give it a good shake before drizzling over your Arugula Salad with Grapes and Black Pepper Vinaigrette.

What’s the best substitute for farro to keep this gluten-free?

Quinoa is the perfect gluten-free swap—it cooks quickly, has a lovely nuttiness, and holds up well with the other salad ingredients. You could also try brown rice or millet if you prefer.

Do I have to use pickled onions?

Not at all, but they do add a wonderful hit of tang and color! If you’re short on time, thinly sliced red onions (raw or lightly rinsed in cold water) work in a pinch. Still, making a quick batch of pickled onions is well worth it for your Arugula Salad with Grapes and Black Pepper Vinaigrette.

How long will the assembled salad keep?

Once tossed with vinaigrette, the salad is best enjoyed within a few hours. If you want to meal-prep, keep the dressing and grains separate, tossing everything together just before serving to keep the greens perky and fresh.

Can I add protein to make this a meal?

Definitely! Grilled chicken, shrimp, chickpeas, or even cubes of roasted tofu turn this Arugula Salad with Grapes and Black Pepper Vinaigrette into a hearty, main-course salad without losing its show-stopping appeal.

Final Thoughts

I can’t wait for you to try this Arugula Salad with Grapes and Black Pepper Vinaigrette in your own kitchen. It’s one of those joyful recipes that turns simple ingredients into something truly special—a go-to dish you’ll reach for whenever you want to impress (or just treat yourself to a really wonderful salad). Enjoy every bite!

Arugula Salad with Grapes and Black Pepper Vinaigrette Recipe