Arugula Salad with Olives, Feta and Dill

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.

 

slideshowMore Green Salad Recipes

 

  • Active:
  • Total Time:
  • Servings: 10
KEY: Spring, Winter, Greek, Salads, Side Dishes, Basic/Easy, Healthy, No-Cook, Vegetarian, Dinner, Lunch

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor

Ingredients

  • 1 red onion, very thinly sliced
  • 1 garlic clove, minced
  • 1 cup pitted kalamata olives, coarsely chopped
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 3 tablespoons chopped fresh dill
  • 1 cup crumbled Greek feta cheese (5 ounces)
  • 14 ounces baby arugula (20 cups)

How to make this recipe

  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.
Contributed By Photo © Maura McEvoy Published February 2008

Related Video

More Videos
How a Chef Born in Rural Australia Thinks About Flavor




463390 recipes/arugula-salad-olives-feta-and-dill 2013-12-06 Michael Symon spring|winter|greek|salads|side-dishes|10|basic-easy|healthy|no-cook|vegetarian|weeknight-dinner|lunch february-2008,Michael Symon,lola,arugula salad with olives feta and dill,greek salad recipe,vegetarian salad recipe recipes,arugula-salad-olives-feta-and-dill 463390
Close