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arugula salad with crisp potatoes feta

Wilted Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette

Wilted Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette is a flavorful mix of tender greens, golden potatoes, and tangy dressing. Perfect for a satisfying side or light meal!
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Prep Time 40 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

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!

Notes

This Wilted Arugula Salad with Crisp Potatoes, Feta, and Warm Black Olive Vinaigrette is a comforting and satisfying dish that's perfect for any occasion. With its bold flavors and textures, it's sure to become a favorite in your recipe repertoire!

Nutrition

Calories: 320kcal
Keyword Salad, Vegetables, Vegetarian
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