This sun-dried tomato salad is a delicious and refreshing, Greek-style salad. It’s made with arugula salad blend, aromatic sun-dried tomatoes, olives, salty feta cheese, crunchy seeds, and complemented by a delicious dressing with dried oregano and lemon zest. This salad will go well with many Mediterranean dishes.
Ingredients:
for the salad you will need:
- arugula salad blend – or any other lettuce/salad blend you like
- sun-dried tomatoes – the best are tomatoes in oil (in a jar) – they are plump and juicy + we can use the aromatic oil for the dressing
- olives – I used black but kalamata olives would also be great, I don’t recommend adding green olives
- feta cheese – for the best flavor make sure to use the real feta
- seeds – I used pumpkin and sunflower seeds, other seeds and nuts could also be added, like walnuts
for the lemon oregano dressing:
- oil (or olive oil) from the sun-dried tomatoes jar – substitute with olive oil if you don’t have it
- honey – substitute with maple maple syrup or omit
- dried oregano
- lemon juice and lemon zest
- salt and pepper
How to make it step by step:
STEP 1: Wash the salad and dry it in a salad spinner.
STEP 2: Chop sun-dried tomatoes into thin strips and olives into slices.
STEP 3: Toast nuts: add the nuts to a dry pan and heat it over medium heat until lightly golden and fragrant (you will hear pumpkin seeds ‘pop’). Keep an eye on them and transfer them to a plate immediately when they’re done, they can burn quickly.
STEP 4: Make the dressing: add all the ingredients into a jar. Shake with the jar until they are well combined.
STEP 5: Assemble the salad: Lay the lettuce on a big plate, top with chopped sun-dried tomatoes and olives, crumble the feta on top, and sprinkle with seeds. Pour the dressing over the salad.
Enjoy!
How to make it ahead
Prepare all the ingredients and store them separately. Drizzle the dressing over the salad just before serving.
What to serve it with
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Sun-dried tomato salad with olives and feta
Ingredients
salad:
- 2 handfuls arugula salad blend or your favorite lettuce
- 10 kalamata or black olives
- 8 sun-dried tomatoes
- 2 oz (60g) feta cheese
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
dressing:
- 2 tablespoons oil from the sun-dried tomato jar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ½ teaspoon lemon zest
- salt and black pepper to taste
Instructions
- Wash the lettuce, spin dry in a salad spinner.
- Chop sun-dried tomatoes into thin strips and olives into slices.
- Toast nuts: add the nuts to a dry pan and heat it over medium heat until lightly golden and fragrant (you will hear pumpkin seeds 'pop'). Keep an eye on them and transfer them to a plate immediately when they're done, they can burn quickly.
- Make the dressing: add all the ingredients into a jar. Shake with the jar until they are well combined.
- Assemble the salad: Lay the lettuce on a big plate, top with chopped sun-dried tomatoes and olives, crumble the feta on top, and sprinkle with seeds. Pour the dressing over the salad.
- Enjoy!
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