Arugula Greek Salad
Cook time
Total time
Author: Marisa | Uproot Kitchen
Recipe type: Main
Serves: 1-2
Ingredients
- 2 cups arugula
- ½ of a red pepper
- ⅓ of a small cucumber
- ⅛ 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
Instructions
- 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.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/04/28/arugula-greek-salad/