Arugula Salad with Coppa and Pecorino

Arugula Salad with Coppa and Pecorino
Arugula Salad with Coppa and Pecorino

Maryse Chevriere

Arugula Salad with Coppa and Pecorino

Need a real-life example of how sometimes simple is better when it comes to cooking? Check out this recipe — peppery arugula, salty coppa, and a spritz of tangy citrus. It's crave-worthy. 

Click here to see Recipe SWAT Team: Healthy Greens.


  • 3-4 ounces baby arugula (about 3-4 healthy handfuls)
  • 1 tablespoon olive oil
  • Salt, to taste
  • Pepper, to taste
  • Juice of ½ lemon
  • 8 pieces of coppa
  • ½ cup shaved Pecorino Romano


Rinse the arugula and dry thoroughly. Place in a large bowl and toss with olive oil, salt, and pepper. Remember though, the arugula is peppery on its own, and the coppa adds a touch of salt naturally, so you should go easy on the seasoning. Add lemon juice and toss again.

To serve, arrange coppa on a plate in one thin layer. Add the dressed greens and top with shaved Pecorino. 

Arugula Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Arugula Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.