Mediterranean Chopped Salad

Leaving a quick note and recipe today. A favorite salad. I love creating new chopped salads for lunch and this Mediterranean - inspired creation is one that I make often. Top with tuna or salmon and this becomes a nice dinner entree.

Mediterranean Chopped Salad

6 c baby arugula

1/4 c chopped cucumber

1/4 cherry tomatoes, halved

1/4 c roasted red peppers cut into bite size ribbons

1/4 c kalamata olives, sliced

1/4 fresh feta in brine, drained and crumbled

a generous handful of marcona almonds (about 20 almonds)

- for the dressing:

1/4 c fresh lemon juice

1/4 olive oil

1/2 t kosher salt

1/4 t fresh ground black pepper

1/4 t dried oregano

1/8t to 1/4 t minced garlic to taste

To make the dressing

Combine lemon juice, salt, pepper, oregano and garlic in a small bowl. Slowly add olive oil and combine with a whisk or fork until incorporated.

To assemble the salads

In a large bowl, add arugula and half (1/4 c) of the dressing and toss.  Divide the arugula among 4 plates. Follow with the cucumber, tomatoes, red peppers, olives, feta and almonds.  To finish, drizzle 1T of dressing on top of each salad.



Source:  Jill Crusenberry