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    You are Here: Masala Herb » Recipes » Salads

    Arugula Feta Salad

    December 5, 2018 by Helene Dsouza 2 Comments

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    Helene Dsouza
    A balanced arugula salad with feta and a simple dressing made from pantry staples—perfect for a quick lunch.
    Total Time: 10 minutes minutes
    Prep Time: 10 minutes minutes
    2 servings
    RECIPE
    Arugula Salad with Feta and simple Dressing

    Arugula salad with feta is one of my favorite salads lately!

    I have come to the conclusion that all the ingredients added to this salad are perfectly combined and complement each other with a drizzle of the simple vinaigrette dressing.

    Arugula Salad with Feta and simple Dressing

    If you like green easy leaf salads as much as I do, then I suggest you check out my everyday green salad which can be served with most global meals.

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    • Ingredient Tips
    • 📖 Recipe
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    Arugula is a green salad leaf variety, known for its nutty peppery flavor, and it's easy to recognize it by its shape. 

    The lettuce herb is widely known as rocket or rucola too. Besides, arugula salad is a common specialty from the Mediterranean region, which inspired my salad version here.

    Arugula Salad with Feta and simple Dressing

    Ingredient Tips

    For this Arugula Salad, I have added a couple of delicious fresh ingredients which balance the salad flavors and nutritious. 

    You can skip an ingredient if you don't like it or if you can't get it, however, try to make it as I describe it in the recipe further below.

    Arugula salad leaves should be fresh, that means firm. If your leaves look tired, don't toss them away!

    Simply keep them in a closed container with a tiny amount of water in it and keep in the fridge. After an hour or so, your arugula leaves will be crunchy firm and fresh again!

    I use either cocktail or cherry Tomatoes because the tomato size is rather suitable for this salad.

    However, You are welcome to use another regularly sized tomato variety which contains less water. The tomatoes add texture, color, and flavor to the Arugula salad.

    I love adding a Fig to my arugula feta salad, and I strongly recommend that you add a fresh fig, it's a game changer!

    The salad is enhanced with a small mild Shallot, not to overpower the other flavors, but to bridge the other seasonings and the taste of the salad.

    Arugula Salad with Feta and simple Dressing

    The addition of Pine Nuts to this salad was an accidental discovery. I just added a handful when I realized that this somehow reminded me of an Arugula pesto!

    Pine nuts add crunch, flavor, and texture to your salad. Pick only quality pine nuts and check the origin of your nuts on your package.

    Some people get the pine nut syndrome, which will add a bitter, metallic taste for weeks to whatever you eat. But don't fret, quality Italian pine nuts, for example, do not cause this phenomenon.

    You have the option to substitute the pine nuts with walnuts or sunflower seeds.

    As a protein, Feta cheese complements the nutty, strong aroma of the fresh rocket leaves. Pick your favorite feta goat cheese variety, it can be a stronger smelling one if you like it that way!

    Finish the salad with a drizzle of a simple Olive Oil and Vinegar Vinaigrette Dressing. For the best result, use extra virgin olive oil and a vinegar of your choice. I like to use raspberry-infused vinegar or homemade herbal vinegar.

    Arugula Salad with Feta and simple Dressing

    📖 Recipe

    Arugula Salad with Feta and simple Dressing

    Arugula Feta Salad Recipe

    A balanced arugula salad with feta and a simple dressing made from pantry staples—perfect for a quick lunch.
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: Mediterranean
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2 servings
    Calories: 250kcal
    Recipe by: Helene Dsouza

    Ingredients

    For the Salad:

    • 1 bunch Arugula approx a dozen small leaves
    • 12 Cherry Tomato
    • 1 Fig
    • ⅛ cup Pine Nuts Whole
    • 1 small Shallot
    • 3.5 ounces Feta Cheese

    For the Dressing:

    • ⅓ Vinegar *see Notes
    • ⅔ Olive Oil
    • pinch Salt
    • pinch Black Pepper Ground
    US - Metric

    Instructions

    • Prepare all your fresh produce by washing them properly under cold water. That includes the arugula, tomatoes, and fig.
    • Shred the arugula leaves, cut the tomatoes in two and the fig into smaller pieces.
    • Place it all into a salad bowl and add the pine nuts.
    • Peel and chop your shallot small. Add to the salad bowl too.
    • Cut your Feta Cheese into small cubes and add to the other ingredients or crumble into the salad bowl. Mix everything a bit.
    • For the arugula salad vinaigrette dressing, add vinegar, a pinch of salt and pepper and mix. Then add the oil (seasoning needs to be mixed first with vinegar because it doesn't mix into the oil) and either beat with a fork or shake in a dressing shaker.
    • Pour dressing over the salad just before serving your arugula feta salad.

    Notes

    For the Vinaigrette Dressing mix, always ⅓ vinegar with ⅔ oil, no matter the quantity. You can also use my Dijon mustard vinaigrette instead.
    Fill up a dressing bottle to use in the days ahead in other salads as well, or simply mix 1 tablespoon vinegar with 2 tablespoon oil. Always season with salt and pepper and taste with a piece of salad leave.

    Nutrition

    Nutrition Facts
    Arugula Feta Salad Recipe
    Amount Per Serving (171 g)
    Calories 250 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 7g35%
    Cholesterol 44mg15%
    Sodium 582mg24%
    Potassium 611mg17%
    Carbohydrates 16g5%
    Fiber 3g12%
    Sugar 11g12%
    Protein 11g22%
    Vitamin A 2085IU42%
    Vitamin C 33.2mg40%
    Calcium 355mg36%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.
    Arugula Salad with Feta and simple Dressing
    305 shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    Comments

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    1. Suzanne says

      July 09, 2019 at 9:27 pm

      Do you peel the fig?

      Reply
      • Helene Dsouza says

        July 11, 2019 at 12:41 pm

        No, you don't need to peel the figs the skin is edible. Just wash the fruits well and perhaps choose untreated/organic figs to avoid pesticides.

        Reply

    Welcome

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission or head over to my food ingredient space, Unknownbite.com, and our travel space, Paulmarina.com!

    More About Me ->
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