Greek Cucumber and Arugula Salad

• Vegetarian
• Gluten free

• Produce

  • 2 cups Baby arugula
  • 2 Cucumbers, medium-sized
  • 1 Garlic clove
  • 1/2 tsp Oregano, dried
  • 1/3 cup Parsley, fresh
  • 1/2 Red onion
  • 2 cups Tomatoes

• Condiments

  • 1/2 tsp Honey
  • 1/2 cup Kalamata olives, pitted
  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 1/3 cup Feta cheese

Found on iowagirleats.com

Description

Ingredients

• 2 medium-sized cucumbers, sliced thin OR spiralized then roughly chopped
• 2 cups chopped tomatoes
• 2 cups baby arugula
• 1/2 red onion, cut in half then into thin slices
• 1/2 cup pitted kalamata olives, haved
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• 3 Tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon honey
• 1 garlic clove, pressed or minced
• salt and pepper

Directions

• Combine all salad ingredients in a large bowl. Add Oregano Lemon Vinaigrette ingredients to a bowl or mason jar then whisk or shake to combine. Pour over salad then toss to combine and serve.