Arugula Salad with Olives, Feta and Dill

• Recipe by Michael Symon

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.

Ingredients

1. 1 red onion, very thinly sliced
2. 1 garlic clove, minced
3. 1 cup pitted kalamata olives, coarsely chopped
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. 1/4 cup plus 2 tablespoons red wine vinegar
6. Salt and freshly ground pepper
7. 3 tablespoons chopped fresh dill
8. 1 cup crumbled Greek feta cheese (5 ounces)
9. 14 ounces baby arugula (20 cups)

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.