GREEK STYLE QUAIL SALAD

By BobD

Ingredients

• 4 SERVINGS
• • 1 large bunch arugula, coarse stems discarded, trimmed to uniform length
• • 4 Grecian Quail on the Grill
• • 1 small cucumber, sliced
• • 8 cherry tomatoes, split
• • 4 thin slices red onion, separated into rings
• • 4 ounces feta cheese, crumbled
• • 8 to 12 Greek oil-cured olives
• • 1/2 cup extra-virgin olive oil
• • 2 to 3 tablespoons lemon juice
• • 1/2 teaspoon dried oregano
• • Salt and freshly ground black pepper to taste

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Divide arugula among 4 plates, laying it like spokes radiating out from the center of the plate.

2. Grill quail, and then split them along breastbone. Place 2 quail halves in the center of each plate. Add cucumber slices, cherry tomatoes, and onion rings. Sprinkle on feta and add olives.

3. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a small bowl. Dribble dressing over salad and serve.