Recipe for Greek Tomato Salad With Arugula
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Sure, the beloved salad that includes tomatoes, cucumbers, feta, and olives remains the most popular salad in Greece. However, other salads can be found, as well, depending on what’s in season. This is one of those salads, and it’s served throughout Greece.
Greek Tomato Salad With Arugula and Olives (Domatosalata me Rokka ke Elies) Recipe Ingredients:
- 4 large tomatoes, chopped
- Salt, to taste
- Pepper, to taste
- 3 cups loosely torn arugula
- 1 small onion, sliced thin
- 24 Kalamata or other Greek olives
- 1/2 cup crumbled feta cheese (optional – for fasting/lenten and vegan version remove feta)
- 1 recipe ladolemono
Directions on How to Make Greek Tomato Salad With Arugula and Olives:
Place the tomatoes in a large bowl and sprinkle with salt and pepper. Let stand for five minutes and drawn out any juice.
Arrange the tomatoes onto a serving platter or into a salad bowl and gently toss in the arugula. Top with onions, olives, and the feta cheese (if using).
Prepare the ladolemono according to the recipe. You can either ladle it into the salad just before serving or you can let people ladle their own.
** This recipe contains olive oil, which isn’t permitted during strict fasting. If you adhere to a strict fast, omit the olive oil.
This post was written by Greek Boston