- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
Ingredient:
- 1 red onion (very thinly sliced)
- 1 garlic clove (minced)
- 1 cup pitted kalamata olives (coarsely chopped)
- ½ cup plus 2 tablespoons extra-virgin olive oil
- ¼ 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)
