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Sun-dried tomato salad with olives and feta
5 from 6 votes

Sun-dried tomato salad with olives and feta

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

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

Ingredients

salad:
  • 2 handfuls arugula salad blend or your favorite lettuce
  • 10 kalamata olives or black olives
  • 8 sun-dried tomatoes
  • 2 oz feta cheese 60g
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
dressing:
  • 2 tablespoons oil from sun-dried tomato jar
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon oregano dried
  • ½ teaspoon lemon zest
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. Wash the lettuce, spin dry in a salad spinner.
  2. Chop sun-dried tomatoes into thin strips and olives into slices.
  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.
  4. Make the dressing: add all the ingredients into a jar. Shake with the jar until they are well combined.
  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.
  6. Enjoy!

Notes

  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition Information

Calories 170kcal (9%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 170

% Daily Value*

Calories 170kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.