Arugula Salsa Verde

Name: Arugula Salsa Verde
Yield: 4 servings
Ingredients: 2 plum tomatoes, finely chopped; 1 Finely grated zest of 1 small lemon; 1 garlic clove, finely chopped; 3 cup arugula leaves, finely chopped; 0.25 cup coarse fresh breadcrumbs; 1 tbsp finely chopped capers; 1 tbsp red wine vinegar; 0.75 cup extra-virgin olive oil plus more; 0.25 cup finely grated Parmesan

From the kitchen of Carly

Peppery arugula becomes a bright, garlicky sauce with lemon zest, crispy breadcrumbs, and briny capers. Stir in good olive oil and salty Parmesan for a vibrant condiment that transforms grilled fish, roasted vegetables, or crusty bread.

Arugula salsa verde trades basil for peppery greens and picks up capers, breadcrumbs, and lemon zest for body and texture. It's looser, grassier, and sharper than the Italian standard, with a peppery bite that cuts through rich fish or grilled meat. The breadcrumbs keep it emulsified without eggs or cream, which means you make it once and it stays put.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

2plum tomatoes, finely chopped
1Finely grated zest of 1 small lemon
1garlic clove, finely chopped
3 cuparugula leaves, finely chopped
1/4 cupcoarse fresh breadcrumbs
1 tbspfinely chopped capers
1 tbspred wine vinegar
3/4 cupextra-virgin olive oil plus more
1/4 cupfinely grated Parmesan

Instructions

Combine the tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. With a wooden spoon, work in the 3/4 cup of oil slowly, then stir through the Parmesan. Finish with a thin pour of oil over the surface to keep the salsa from discoloring.

Tips from the kitchen

Chop everything by hand. A food processor will turn the arugula to mush and won't give you the right texture.
Toast the breadcrumbs lightly in a dry pan before adding them, it deepens the flavor and prevents sogginess.
Make this just before serving if possible. The arugula will oxidize and lose its bright color within an hour or two, even under the oil blanket.
For a more assertive version, double the capers and skip the tomatoes entirely.

Variations

With toasted walnuts: Stir in 1/4 cup finely chopped toasted walnuts for nuttiness and crunch.
Anchovy version: Mash 2 anchovy fillets with the garlic, lean harder on the capers, skip the tomatoes.
Summer herb swap: Use a mix of arugula and fresh mint or basil for a less peppery, more fragrant salsa.
Creamy: Whisk in 2 tablespoons of heavy cream or crème fraîche before the final oil pour for a thicker, richer consistency.

Make ahead and storage

Keeps in the fridge for up to 3 days in a covered container, though the arugula flavor will mellow. Not suitable for freezing. Taste and add another squeeze of lemon or splash of vinegar before serving again.