Arugula Salad with Olives, Feta and Dill

By DreiFromBK

Ingredients

• 1 red onion, very thinly sliced
• 1 garlic clove, minced
• 1 cup pitted kalamata olives, coarsely chopped
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup plus 2 tablespoons red wine vinegar
• Salt and freshly ground pepper
• 3 tablespoons chopped fresh dill
• 1 cup crumbled Greek feta cheese (5 ounces)
• 14 ounces baby arugula (20 cups)

Preparation

Step 1

In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.