Arugula Salad with Olives, Feta, and Dill
Recipe from
Food & Wine
To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese, and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.
Servings:
10
Prep Time:
1 hr
Total Time:
1 hr 20 mins
Ingredients
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1red onion, very thinly slicedsee savings
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1garlic clove, mincedsee savings
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1 cuppitted kalamata olives, coarsely choppedsee savings
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1/2 cupplus 2 tablespoons extra-virgin olive oilsee savings
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1/4 cupplus 2 tablespoons red wine vinegarsee savings
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Salt and freshly ground peppersee savings
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3 tablespoonschopped fresh dillsee savings
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1 cupcrumbled Greek feta cheese (5 ounces)see savings
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14 ouncesbaby arugula (20 cups)see savings
Directions
1.
In a large bowl, toss the onion, garlic, and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.
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