This summer arugula salad with basil vinaigrette features Israeli couscous, avocado, corn, and cheese. A fresh, easy salad perfect for barbecues or a light meal

Why This Summer Arugula Salad with Basil Vinaigrette Is My Go-To

This summer arugula salad with basil vinaigrette is the kind of salad you’ll want to bring to every barbecue and potluck this season. It’s got Israeli couscous, creamy avocado, sweet corn, juicy tomatoes, white cheddar, and crunchy pepitas. But the real star is the basil vinaigrette. I’ve been making that dressing for years, and it’s still my favorite. It’s tangy, herby, and just the right amount of garlic. You’ll want to lick the bowl clean.

3 Reasons You’ll Love This Summer Salad

The peppery arugula and sweet corn create a contrast that keeps every bite interesting.
Israeli couscous adds a chewy, satisfying texture that turns a side salad into a light meal.
The basil vinaigrette comes together in under 5 minutes and makes the whole salad taste bright and fresh.

Key Ingredients for This Fresh Salad

Israeli couscous, Larger than regular couscous, it has a chewy, pasta-like texture. Substitute with pearl couscous or orzo. Cook according to package directions, then let it cool completely before adding to the salad.
Arugula, Baby arugula gives a mild peppery bite that balances the creamy avocado and tangy dressing. Avoid mature arugula, which can be too bitter.
Basil vinaigrette, Use fresh basil leaves, not dried. The recipe makes about 1/2 cup, which is enough for this salad. You can blend it in a blender or shake it in a jar.

Kitchen Tools for This Easy Salad

Large salad bowl for tossing
Small bowl or jar for the vinaigrette
Knife and cutting board for chopping tomatoes and avocado
Small pot for cooking the Israeli couscous
Blender or immersion blender for the basil vinaigrette (or a jar with a tight lid if shaking)

Tips for Making the Best Summer Arugula Salad with Basil Vinaigrette

Don’t dress the salad until you’re ready to serve, because arugula wilts quickly. If you’re making it ahead, keep the dressing separate and toss just before eating. Use a ripe but firm avocado so it doesn’t get mushy when you stir everything together. For the corn, you can use raw kernels straight off the cob or quickly blanch them for 2 minutes in boiling water if you prefer a softer texture.

Summer Arugula Salad Variations to Try

Swap the white cheddar for feta or goat cheese for a tangier flavor. If you don’t have Israeli couscous, use quinoa or farro instead. Add grilled chicken or shrimp to make it a heartier main dish. For a dairy-free version, skip the cheese or use a vegan alternative. You can also toss in some sliced radishes for extra crunch.

What to Serve with This Summer Arugula Salad

Serve this salad alongside grilled chicken, steak, or fish for a complete meal. It also works as a side for burgers or hot dogs at a cookout. For a vegetarian main, add some chickpeas or grilled tofu. The basil vinaigrette pairs especially well with anything off the grill.

How to Store Leftover Summer Arugula Salad

This salad is best eaten immediately after dressing. If you have leftovers, store the undressed components separately in the fridge for up to 2 days. The dressed salad will become soggy quickly, so only dress what you plan to eat. Keep the vinaigrette in a sealed jar in the fridge for up to a week.

Summer Arugula Salad with Basil Vinaigrette FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Regular couscous is much smaller and softer. Israeli couscous is larger and chewier, which holds up better in a salad. If you substitute, use the same amount and cook it according to package directions.

How do I keep the avocado from browning?

Toss the diced avocado with a squeeze of lemon or lime juice before adding it to the salad. The acid slows down browning. Also, add the avocado just before serving so it stays fresh.

Can I make the basil vinaigrette ahead of time?

Absolutely. The vinaigrette keeps well in the fridge for up to a week. Shake or whisk it again before using, as the oil and vinegar will separate. Let it sit at room temperature for 10 minutes if it thickens too much.

Is this salad gluten-free?

No, because Israeli couscous is made from wheat flour. To make it gluten-free, substitute with cooked quinoa, rice, or gluten-free orzo. Check that your pepitas are certified gluten-free if needed.

Equipment

large bowl

Recipe

Summer Arugula Salad with Basil Vinaigrette

Pin recipe

Prep: 15 min
Cook: PT0M
Total: 15 min
Servings: 4 servings
Course: Lunch

Ingredients

Instructions

In a large bowl, combine arugula, cooked Israeli couscous, tomatoes, avocado, corn, white cheddar cheese, and pepitas. Drizzle the salad with basil vinaigrette and toss until combined. Serve immediately.