Flavorful salad that is crunchy and delicious. Great option for lunch, especially on a hot day.
Course Salads - Lunch
Ingredients
For the salad
6cupsarugula
2hothouse cucumberspeeled and diced
1 pintcherry tomatoeshalved
1cupsliced Kalamata olives
1/2medium red oniondiced
1green bell pepperseeded and diced
Feta cheesecrumbled
For the dressing
1/2cupextra-virgin olive oil
1/2cupred wine vinegar
1tspgarlic powder
1tspdried basil
1tspdried oregano
1tsponion powder
2 tspDijon mustard
salt and pepper to taste
Instructions
Assemble arugula, cucumbers, tomatoes, olives, onion, pepper and half of Feta cheese in a large bowl.
Combine all of the dressing ingredients in a bowl and whisk vigorously. Pour into a salad dressing bottle (you're going to have extra dressing - use what you need to dress salad). For future use, shake to recombine.
Pour dressing salad and toss. Top with remaining Feta cheese and serve with aditional dressing on the side.
Notes
Salad will keep in an airtight container in the refrigerator for up to three days.. You can easily add more arugula to the salad to make even more services as needed.Recipe adapted from Add a Pinch blog (https://addapinch.com/arugula-greek-salad-recipe)