Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette features the peppery bite of arugula paired with golden, crispy potatoes and tangy feta cheese. The warm black olive vinaigrette adds a rich, savory element that brings the salad together. This dish combines a mix of textures and flavors, making it a delightful choice for a light lunch or an elegant side.
Serving Suggestions
Serve this salad as a hearty side dish with grilled meats or roasted poultry. It also makes a satisfying main course when paired with crusty bread or a simple soup. For extra flavor and texture, top with additional crumbled feta or a sprinkle of fresh herbs.
Pairing Ideas
This salad pairs well with a variety of dishes. It complements grilled chicken, lamb, or fish, offering a flavorful contrast. It also works nicely with Mediterranean dishes, such as hummus or stuffed grape leaves. For a more substantial meal, enjoy it alongside a warm soup or a grain bowl.
Tips and Notes
- Potatoes: Use waxy potatoes like Yukon Gold for a crisp exterior and tender interior. Roast or pan-fry them until golden and crispy for the best texture.
- Arugula: Fresh arugula adds a peppery flavor. You can mix it with other greens if desired for a milder taste.
- Feta Cheese: Choose a good-quality feta cheese for a creamy, tangy element. Crumbled feta integrates well into the salad.
- Warm Black Olive Vinaigrette: Prepare the vinaigrette by warming olive oil with black olives, garlic, and a touch of vinegar. This vinaigrette adds a savory depth to the salad. Adjust seasoning with salt and pepper to taste.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Add the vinaigrette just before serving to keep the arugula fresh and crisp.
Enjoy the combination of flavors and textures in Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette as a delicious addition to your meals!
Wilted Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette
Equipment
- Large skillet
- Small saucepan
- Salad bowl
- Mixing spoon
Ingredients
For the Salad:
- 6 cups baby arugula
- 2 large potatoes - peeled and diced into small cubes
- 1/4 cup crumbled feta cheese
- Salt and freshly ground black pepper - to taste
For the Warm Black Olive Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/4 cup black olives - pitted and chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 cloves garlic - minced
- Salt and freshly ground black pepper - to taste
Instructions
For the Crisp Potatoes:
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
- Once the oil is hot, add the diced potatoes to the skillet. Spread them out into an even layer.
- Cook the potatoes for about 8-10 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside.
- Season the potatoes with salt and freshly ground black pepper to taste. Remove from heat and set aside.
For the Warm Black Olive Vinaigrette:
- In a small saucepan, heat the extra virgin olive oil over medium heat.
- Add the chopped black olives and minced garlic to the saucepan. Cook for 1-2 minutes, stirring occasionally, until the olives are fragrant.
- Stir in the red wine vinegar, honey, and Dijon mustard. Season with salt and freshly ground black pepper to taste. Cook for an additional 1-2 minutes, stirring constantly, until the vinaigrette is heated through.
Assembly:
- In a large salad bowl, place the baby arugula.
- Top the arugula with the crispy potatoes and crumbled feta cheese.
- Drizzle the warm black olive vinaigrette over the salad.
- Toss gently to combine, ensuring all the ingredients are coated with the vinaigrette.
- Serve immediately, and enjoy this delightful Wilted Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette!