Description
A vibrant Mediterranean salad featuring tender baby potatoes, peppery arugula, cherry tomatoes, Kalamata olives, and a classic red wine vinaigrette.
Ingredients
Scale
- 2 cups arugula, washed and dried
- 2 cups baby potatoes, halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
Instructions
- Wash and dry the arugula well so it stays crisp. Halve the baby potatoes and cherry tomatoes. Thinly slice the red onion and slice the pitted Kalamata olives. Measure out the olive oil, vinegar, and oregano.
- In a large bowl, combine the arugula, cherry tomatoes, red onion, and Kalamata olives. Toss gently to evenly distribute the ingredients.
- Bring a pot of salted water to a boil. Add the halved potatoes and cook until tender, about 15–20 minutes. Drain and let cool slightly.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Add the cooled potatoes to the salad mixture, drizzle with dressing, and toss gently to combine. Serve warm or chill briefly before serving.
Notes
Serve warm with grilled fish or chicken, or chilled for picnics. Store separately if you want the arugula to stay crisp.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 9.5g
- Saturated Fat: 1g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2.2g
- Protein: 2.5g
- Cholesterol: 0mg