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Arugula Salad with Olives, Feta and Dill
© Maura McEvoy

Arugula Salad with Olives, Feta and Dill

  • ACTIVE: 20 MIN
  • SERVINGS: 10

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.

  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)
  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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