Mondays always come around with a bit of disappointment that weekends can’t last longer. I am actually quite Monday made it, since I have my leftover simple Arugula Greek Salad in the fridge for lunch today. Ever since having a lamb burger when out at dinner last week with creamy feta on top, I have been craving the mild tang and salty flavor. I bought some, along with some of my favorite other Greek ingredients like kalamata olives and peperoncinis, and have been eating this salad all weekend long. Now that I have the jars of goodness in the fridge, it’s so easy to whip up a filling and colorful salad full of Greek flavor. The liquid from the jars of olives and artichoke hearts (in water not oil) make the perfect light dressing – so it’s a low maintenance salad that you can throw together in 5 minutes after a bit of slicing and dicing. Am I alone, or do you also love eating something over and over until you go crazy and find a new favorite?
This salad is perfect for a filling lunch for one. You can also make it a side salad for two; I think it would be wonderful with a piece of roasted chicken and some quinoa. I made this for dinner last night and topped it with a few shrimp sautéed in garlic for an easy meal. I forgot the baby tomatoes and the thinly sliced red onion for pictures, but I think this salad is also fabulous without a few ingredients if you need to make do. Mix & match with what you have on hand! Make this salad the reason to always have a jar of quartered artichoke hearts and kalamatas in your fridge – you’ll thank me later.
Arugula Greek Salad (makes one large salad or two side salads)
- 2 cups arugula
- 1/2 of a red pepper
- 1/3 of a small cucumber
- 1/8 cup red onion
- Handful of baby tomatoes
- 1 tablespoon crumbled feta
- Greek peperoncinis (~3 to 5)
- Kalamata olives (~3 to 5)
- Artichoke hearts (~1 to 2)
- Dressing: liquid from jar of artichokes or olives, squeeze of lemon
Using a mandolin or a sharp knife, cut the red pepper, cucumber, and red onion into thin slices. Slice the baby tomatoes in half (not pictured in my salad). Chop up your feta cheese if it’s not already crumbled, as thinly slice the peperoncinis, olives, and artichoke hearts.
Toss everything together and drizzle in some of the liquid from the jars of artichoke hearts and/or olives, depending on your preference. Add a squeeze of lemon if you have some on hand to brighten it up. I find that the salad is already so zesty you don’t need to add much in the way of dressing.
P.S. I would recommend a glass of white wine too if you’re really asking for a pairing. Shrimp, chicken, tofu baked with lemon, or even some white beans would be a great addition if you’re looking to make this a bigger meal.
So… how many hours until my lunch break? 🙂 What are your current obsessions that I need to try?