This Arugula Oregano Salad is one of my favorite green salads. It is extremely simple but oh so delicious!
The ingredients take care of the seasoning. The arugula and peppery oregano flavors are going to spice things up… you just need to add a little bit of lemon juice and extra virgin olive oil. Depending on the saltiness of the olives and Feta cheese you might want a very light sprinkle of sea salt. That’s it; no shaking, no emulsion… nothing.
Serve it next to grilled meats or as part of a mezze spread. It makes a great meal by itself just remember to have some pita bread on hand or a slice (tow. three. four…) of toasted rustic bread.
There is indisputable beauty and deliciousness in real, bold, simple ingredients. Use the best quality available and the results will sure be spectacular.
Arugula Oregano Salad
recipe credits: Rafaella Sargi
5 oz (150 g) fresh baby arugula
1/4 cup fresh oregano leaves
4 scallions, finely chopped
1/3 cup pitted black or green olives
1/4 cup Feta Cheese, crumbled or in small cubes
3 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons extra virgin olive oil
On a shallow serving dish, place the arugula then top it with fresh oregano leaves. Sprinkle the chopped scallions evenly, then your choice of olives and some “serious” Feta cheese.
Drizzle lemon juice and extra virgin olive oil. Salt very lightly, keep in mind the potential saltiness of the cheese and olives.
You can prepare the salad in advance, just cover it a let it patiently wait in the fridge. Season at the last minute (to prevent the greens from wilting).