Italian arugula salad with feta is so bright! Fresh lettuce, eggs, tomatoes, olives, cucumber, arugula, and feta create an unsurpassed taste
I love light vegetable salads and eat them almost every day. The combination of simple ingredients in a duet with a light dressing works miracles with taste, and if you add mustard piquancy and cheesy tenderness, then you’ll immediately get a culinary masterpiece.
In our family, salads are mainly prepared by my husband. I love his cooking credo: “less is more”. Such dishes are always quick to prepare, light and super healthy. And the fresh brightness of vegetables will be a decoration of any table, both daily and festive.
Italian arugula salad is the king of vegetable salads
Well, if not the king, then the prince for sure. It’s really gorgeous.
I love my husband’s Italian arugula salad with feta so much that I would even exchange my favorite cinnamon ice cream for it without any hesitation!
I don’t even know what’s better in this salad – a combination of fresh tomatoes, lettuce leaves and cucumbers, black olives, boiled eggs, fragrant arugula and the unusual taste of Greek feta or an extremely tasty mustard salad dressing…
Be careful when you taste this Italian arugula salad with feta cheese – you risk falling in love with it for life… ha ha… I am not joking!
I wish everyone to have a fresh sunny mood and bright days in good company with delicious food.
Ingredients:
- A large head of lettuce (I use my favorite Iceberg, but any type of lettuce will work as well) or Chinese cabbage
- Arugula
- Hard boiled eggs
- Feta cheese
- Cucumbers
- Black olives
- Cherry tomatoes
For the mustard dressing:
- olive oil
- lemon juice
- clove of garlic (minced or crushed) (Italians usually don’t add fresh garlic to the salad, but I adore its piquancy in salad dressings and don’t find it superfluous here)
- salt and pepper to taste
- Dijon mustard
- a pinch of sugar
How to make Italian arugula salad
Cut the salad (not too finely, ideally in medium pieces), add arugula to it
Add cucumber (cut into medium slices)
Add the feta cheese (diced)
Add olives and tomatoes (cut each tomato into 4 pieces)
Cut boiled eggs into 6 pieces each and add to vegetables
Prepare the dressing: just mix all the above-mentioned ingredients and pour them over the salad.
Bon appetite!
Do you like light salads? Then you’ll also enjoy our Mediterranean summer salad
Italian arugula salad with feta cheese
Ingredients
To prepare arugula salad with olives and tomatoes you need:
- a large head of lettuce (I use my favorite Iceberg, but any type of lettuce will work as well) or Chinese cabbage
- arugula
- 2 hard boiled eggs
- 7 oz (200 g) Feta cheese
- 1 big cucumber
- 3 ½ oz (100 g) black olives
- 10 cherry tomatoes
For the mustard dressing:
- 3 tbsp oil (preferably olive oil)
- 1 tbsp lemon juice
- 1 clove of garlic (minced or crushed) (Italians usually don’t add fresh garlic to the salad, but I adore its piquancy in salad dressings and don’t find it superfluous here)
- salt and pepper to taste
- 1 tbsp Dijon mustard
- A pinch of sugar
Instructions
- Cut the salad (not too finely, ideally in medium pieces), add arugula to it
- Add cucumber (cut into medium slices)
- Add the feta cheese (diced)
- Add olives and tomatoes (cut each tomato into 4 pieces)
- Cut boiled eggs into 6 pieces each and add to vegetables
- Prepare the dressing: just mix all the above-mentioned ingredients and pour them over the salad.
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