Recipes, Salad, Side Dishes, Vegetarian, Veggies

Arugula Herb Salad with Feta & Olives

October 10, 2013

Herb Arugula saladThis is one of my favorite salads.  It’s full of fresh herbs, peppery arugula, tangy feta, and briny capers and olives.  Thanks to the San Francisco Chronicle for posting their recipe “Cypriot Village Salad.”

Herb salad ingredientsI’ve made this three times in the last month and haven’t tired of it yet.  After chopping up the herbs and tomatoes, it’s really just a matter of tossing everything together then enjoying it with a slice of crusty sourdough, whole grain bread or a hearty sandwich.

Herb salad and sandwich

Arugula Herb Salad with Feta & Olives

Adapted from the San Francisco Chronicle

2 generous servings


2 mini or 1/2 medium cucumber, cut in half lengthwise then cut into 1/3 inch thick slices

1 small garlic clove, finely chopped

2 small tomatoes, cut into bite-size pieces

2 green onions, thinly sliced

1 1/2 tablespoons chopped dill

2 tablespoons chopped cilantro

2 tablespoons chopped mint

1 tablespoon capers

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

juice of 1/2 small lemon

3 ounces feta cheese, cut into small chunks

1/4 cup assorted pitted olives

1 bunch arugula, about 2 ounces

salt and pepper


Toss together the cucumber, garlic, tomatoes, green onions, dill, cilantro, mint and capers in a large bowl.  Dress with the olive oil, vinegar and lemon juice. Just before serving, add the feta, olives and arugula.  Toss and season with salt and pepper.

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  • Shanna Koenigsdorf Ward October 11, 2013 at 7:36 am

    I love your photos of this recipe – the colors just pop. We have an awesome goat feta at the moment… I am thinking of making this for lunch today with some grilled salmon – yummy recipe.

    • Kiyo October 11, 2013 at 7:33 pm

      This is definitely one of my favorite salads. I love the herbs, especially mint. It’s truly refreshing. With your delicious goat feta, it’s sure to be a tasty lunch or dinner. Grilled salmon would be a wonderful main course with this salad. Bon appetit!

  • sharon November 26, 2013 at 8:14 am

    Never would have thought to pair those herbs with arugula. I have everything except cucumbers & feta-will try it with some goat cheese. Thanks for passing this recipe along!

    • Kiyo November 26, 2013 at 7:43 pm

      Hi Sharon,
      Somehow the herbs and arugula go together so well in this salad. I love a tangy dressing too! Goat cheese would be fantastic in this salad.

  • sharon November 28, 2013 at 8:50 pm

    I made this arugula salad for our Thanksgiving dinner & it was delicious! I added steamed beets, which was a tasty addition. And the goat cheese was excellent. Thanks for sharing!

    • Kiyo November 29, 2013 at 6:14 am

      Hi Sharon ~ I’m so glad you enjoyed this salad. The addition of beets sounds so good. In fact I have some in my refrigerator and I will be making the salad this weekend, with the beets! Thank you!

  • Shanna Koenigsdorf Ward December 9, 2013 at 2:03 pm

    I see you have reblogged this salad, Kiyo. We have made it many times since the original posting. I vouch that it is an amazing recipe. I am glad to be reminded, as I have all of the ingredients in my fridge, including a low-lactose goat feta and my favorite, peppery, organic arugula. This salad is very nice with a fillet of seared, wild salmon or any fresh fish. Cheers, Shanna xx

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