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Arugula Greek Salad Recipe

Robyn Stone | Add a Pinch
  • 10 minutes
  • Serves 4

INGREDIENTS

6 cups

arugula

2

cucumbers (peeled and diced)

1 pint

cherry tomatoes (halved)

1 cup

sliced Kalamata olives

1/2

medium red onion (diced)

1

green pepper (seeded and diced)

1 8 ounce container

Feta cheese, crumbled

1/4 cup

extra-virgin olive oil

1/4 cup

red wine vinegar

1/2 tsp

garlic powder

1/2 tsp

dried basil

1/2 tsp

dried oregano

1/2 tsp

onion powder

1 tsp

Dijon mustard

salt and pepper