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Ingredients

• 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)

Description

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

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