Arugula Salad With Olives, Feta, And Dill


  • 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)


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 Gen Favicon
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