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.

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  • Servings: 10


  • 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

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