Arugula Feta Salad Recipe

Arugula Salad with Feta and simple Dressing

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5 from 1 vote

Arugula Feta Salad Recipe

A balanced arugula salad with feta and a simple dressing made from pantry staples—perfect for a quick lunch.

Prep Time10

Total Time10

Course: Salad

Cuisine: Mediterranean

Servings: servings

Calories: 250kcal

Author: 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