Yields: 4 servings
Prep Time: 15 minutes
Ingredients:
Salad:
- 5 ounces baby arugula
- 2 medium cucumbers, sliced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup Kalamata olives, halved or sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
Greek Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon honey (optional, for a touch of sweetness)
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Equipment
- Large Salad Bowl
- Small bowl or jar for dressing
Instructions:
Make the Dressing:
- In a small bowl or jar, combine the olive oil, lemon juice, oregano, honey (if using), minced garlic, salt, and pepper.
- Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
Prepare the Vegetables:
- Wash and thoroughly dry the arugula leaves and cucumbers.
- Slice the cucumbers into rounds or half-moons.
- Halve the cherry or grape tomatoes.
- Thinly slice the red onion.
- Roughly chop or halve the Kalamata olives.
Assemble the Salad:
- In a large salad bowl, combine the arugula, cucumbers, tomatoes, Kalamata olives, and red onion.
- Pour about half of the prepared dressing over the salad and toss gently to coat.
- Top with crumbled feta cheese.
Serve and Enjoy:
- Serve immediately with the remaining dressing on the side for those who want more.
Tips:
- Customize it: Add other Greek-inspired ingredients like chopped bell peppers, capers, or fresh dill.
- Make it creamy: For a creamier version, swap some of the olive oil in the dressing for a couple of tablespoons of hummus.
- Make ahead: You can make the dressing in advance and store in the refrigerator. Combine salad ingredients just before serving.
