Sun-dried tomato salad with olives and feta

Name: Sun-dried tomato salad with olives and feta
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 handfuls arugula salad blend; 10 Kalamata or black olives; 8 sun-dried tomatoes; 2 oz (60g) feta cheese; 2 tablespoons pumpkin seeds; 2 tablespoons sunflower seeds; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 servings
Calories
170 kcal
Course
Salad
Cuisine
International

Sun-dried tomato salad with olives and feta

Yael Holden

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

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

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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!