This is a recipe for the perfect salad. Original recipe by Michael Symon. A couple changes by Patti Carr.
It has most of the basic flavors associated with a traditional Greek Salad, but takes about 1/3rd the time to prepare. (I like that in a salad.) No cleaning and chopping greens (I use packaged baby arugula that has been triple washed), no tomatoes, cucumbers, or green peppers to wash and cut up, no lemon to juice, and a very simple salad dressing that takes about 5 minutes to prepare.
So all and all, a quick, easy, and delicious salad that’s perfect with almost any entrée.
So do yourself a favor. Make this salad in the near future. You will thank me – I promise!
And sorry about no picture. I was simply brain-dead from booking our September trailer trip to think any further than just getting dinner on the table. And yes, the next time I make this salad I will post a picture. Or, if you make the salad, please send me a picture and I’ll post it and give you credit. Seems a win/win for both of us. You get to eat this wonderful salad, and I get a picture! Love it when a plan comes together.
- ¼ tsp. kosher salt
- freshly ground black pepper
- 1/8 tsp. dried dill
- 2 T. extra-virgin olive oil
- 2 T. red wine vinegar
- 2-3 T. chopped red onion
- 1 small garlic clove, finely minced
- ¼ c. coarsely chopped Kalamata olives
- ¼ c. crumbled feta cheese
- 2-3 oz. baby arugula
- 15 or so garlic croutons, opt.
Whisk the salt, pepper, dill, olive oil, and vinegar together in a small salad bowl. Stir in the red onion and garlic. Let stand at room temperature for 1 hour. Stir in the feta, then toss in the arugula and croutons. Serve immediately.