Greek salad with arugula
3 servings
25 minutes
Greek salad with arugula is a harmony of freshness, lightness, and Mediterranean flavor. It originates from Greece, where traditional ingredients like feta cheese, olives, and vegetables create a perfect combination. Crunchy iceberg lettuce and arugula add tenderness and spiciness to the dish, while sweet peppers, cherry tomatoes, and cucumbers provide juiciness and aroma. Red onion adds a slight sharpness, while sesame and dried basil highlight the richness of flavor nuances. Olive oil and lemon juice form a delicate yet expressive dressing that ties all elements into a cohesive composition. This salad is perfect as a light snack, an accompaniment to meat or fish dishes, or as a standalone main course. Refreshing and nutritious, it transports you to sunny Greece with every bite.
1
Tear the iceberg lettuce by hand or chop it coarsely.
- Iceberg lettuce: 150 g
2
Place it in a deep bowl and add arugula.
- Arugula: 40 g
3
Chop the pepper coarsely.
- Sweet pepper: 135 g
4
Add pepper to the salad.
- Sweet pepper: 135 g
5
Cut the cherry tomatoes into quarters.
- Cherry tomatoes: 85 g
6
Add tomatoes to the salad.
- Cherry tomatoes: 85 g
7
Chop the cucumbers coarsely.
- Cucumbers: 70 g
8
Add them to the salad.
- Cucumbers: 70 g
9
Slice the onion into half rings, cut the olives in half, and add them to the salad.
- Red onion: 40 g
- Pitted olives: 55 g
10
Cut the feta into cubes and add to the salad.
- Feta cheese: 165 g
11
For the sauce, put dried red basil in a deep container.
- Dried basil: 1 teaspoon
12
Pour with olive oil.
- Extra virgin olive oil: 2.5 tablespoons
13
Add lemon juice.
- Lemon: 1 piece
14
Add ground pepper.
- Ground black pepper: to taste
15
Add salt. Stir.
- Sea salt: to taste
16
Season the salad with sesame.
- Black sesame seeds: 1 tablespoon
17
Dress with sauce and serve.
- Extra virgin olive oil: 2.5 tablespoons
- Dried basil: 1 teaspoon
- Lemon: 1 piece
- Ground black pepper: to taste
- Sea salt: to taste