Arugula Salad with Olives, Feta and Dill
"To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy...."
INGREDIENTS
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1 red onion, very thinly sliced
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1 garlic clove, minced
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1 cup pitted kalamata olives, coarsely chopped
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1/2 cup plus 2 tablespoons extra-virgin olive oil
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1/4 cup plus 2 tablespoons red wine vinegar
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Salt and freshly ground pepper
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3 tablespoons chopped fresh dill
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1 cup crumbled Greek feta cheese (5 ounces)
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14 ounces baby arugula (20 cups)
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