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Greek Arugula Salad


  • 1 red onion, thinly sliced or diced

  • 1 garlic clove, minced

  • 1 cup pitted kalamata olives, coarsely chopped

  • 1 cucumber, chopped

  • 1 cup cherry tomatoes, halved

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 3 tbsp fresh dill, chopped

  • 1 cup crumbled Goat Feta (5 ounces)

  • 10 ounces Arugula

In a large bowl, toss the onion, cucumber, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for one hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away!

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