Tuesday, February 4, 2014

Arugula Salad with Dill, Olives, & Feta

Need a delicious salad to detox a little this week after a big day of eating Super Bowl party food? All those wings, dips, pizza, beer, brownies… Actually, we had this salad on the Super Bowl menu at our house. It's so good that we ate it again already! I love the Greek style of this salad.

Arugula Salad with Dill, Olives, & Feta
3 cups arugula
1/4 cup red onion, thinly sliced
1/2 cup kalamata olives, halved
1 cup feta cheese, crumbled
3 tablespoons fresh dill, chopped
1 garlic clove, minced
1/4 to 1/3 cup red wine vinegar (depending on your taste)
1/2 cup olive oil
salt & pepper

Toss arugula, red onion, 1/4 cup of the olives, 1/2 cup of the feta, and 1 tablespoon on the dill in a large bowl.

In a blender (or I used my Magic Bullet mini-blender), combine the remaining 1/4 cup olives, 1/2 cup feta, 2 tablespoons dill, garlic, vinegar, and olive oil. Season with salt & pepper. Pulse to blend ingredients together to create the dressing. You can also simple whisk all of the dressing ingredients together in a bowl if you don't have a blender. Taste and adjust seasoning as needed.

To keep the salad from getting soggy, I like to serve the dressing along side the salad rather than tossing the dressing into the salad.


adapted from

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