Mediterranean style Arugula Salad with sliced beets and crumbled Feta cheese tossed with a homemade Greek vinaigrette. Serve as a side salad or add some grilled chicken or shrimp for a delicious, healthy lunch or dinner!
During the hot days of Summer, we tend to eat a lot of grilled chicken and salad for dinner.
You just don't feel like cooking or eating; especially those comfort food meals like casseroles and roasts like we enjoy during the cooler months.
This Mediterranean Arugula Salad with beets, Feta and homemade Greek vinaigrette was so simple to make, had such a nice flavor and made the perfect meal for a busy, hot weekday.
We went with a few ingredients to keep it easy and most of the flavor is in the salad dressing. However, you can add a variety of items like Kalamata olives, onion, peppers, cucumbers, and tomatoes.
This salad is enough for four people and can be ready in about 15 minutes!
Equipment
- Salad Spinner
- Salad Bowl and Tongs
- Bowl
- Whisk
- Dressing Carafe (or an airtight sealed container)
Mediterranean Arugula Salad Ingredients
For this recipe you'll need the following ingredients:
Arugula: You can eat arugula cooked or uncooked and it has a spicy, strong, peppery flavor. Though it's a leafy green, it's technically not a type of lettuce. In fact it's related to other cruciferous vegetables like broccoli, cauliflower, kale and cabbage. Uncooked arugula tastes great in salads or on top of sandwiches.
Sliced Beets: Fresh beets taste best, but they do take a while to cook and can be a bit messy to prepare. In this recipe, I used sliced canned beets that were drained and rinsed.
Crumbled Feta Cheese
Prepared Greek Vinaigrette
Greek Vinaigrette Ingredients
Though most of my recipes use fresh herbs, it's easier, more cost effective and will help the dressing last longer by using dried.
Extra Virgin Olive Oil: There are so many different types of olive oil to choose from, but you'll want one that isn't too heavy or pungent for this vinaigrette.
Distilled White Vinegar
Lemon Juice
Dijon Mustard
Dried Oregano
Dried Basil
Garlic Powder
Kosher Salt
Black Pepper
How do you make Mediterranean Arugula Salad?
Clean the arugula by washing the leaves in a salad spinner or in a colander; making sure to dry off any excess water. Place the arugula in a salad bowl; then top with sliced beets and Feta cheese.
You can serve the Greek Vinaigrette on the side or drizzle some on the salad and toss to coat before serving.
How do you make Greek Vinaigrette?
Add all ingredients to a bowl; then whisk until smooth and pour into a dressing carafe. Keep any extra dressing in a sealed container in the refrigerator for up to 2 weeks.
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Mediterranean Arugula Salad
Ingredients
For the Arugula Salad
- 5 ounces arugula
- 1- (15-ounce) can sliced beets (drained, rinsed and pat dry)
- 4 ounces crumbled feta cheese
- Prepared Greek Vinaigrette
For the Greek Vinaigrette
- ¾ cup extra virgin olive oil
- ⅓ cup distilled white vinegar
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
For the Arugula Salad
- Clean the arugula by washing the leaves in a salad spinner or in a colander; making sure to dry off any excess water. Place the arugula in a salad bowl; then top with sliced beets and Feta cheese.
- You can serve the Greek Vinaigrette on the side or drizzle some on the salad and toss to coat before serving.
For the Greek Vinaigrette
- Add all ingredients to a bowl; then whisk until smooth and pour into a dressing carafe. Keep any extra dressing in a sealed container in the refrigerator for up to 2 weeks.
Notes
Nutrition
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