Feta Arugula Greek Salad

Greek salad has been on my dinner table for years, but I always felt like it needed something extra. Don’t get me wrong—I love the classic combo of cucumbers, tomatoes, and feta. But sometimes I want a salad that feels a bit more filling without being heavy.

That’s when I started tossing in arugula instead of regular lettuce. The peppery bite pairs perfectly with tangy feta and briny olives. Plus, it holds up way better than regular greens when you dress it. I also throw in some marinated artichoke hearts because they add this nice savory flavor that makes the whole bowl feel more substantial.

Want something fresh but satisfying? This is your salad. Looking for a side that can double as a light dinner? Also this salad. I make it at least twice a week during summer, and my family actually asks for it by name.

What Kind of Arugula Should I Use?

You can use either baby arugula or regular arugula for this salad, and both will give you great results. Baby arugula tends to be a bit milder and more tender, which some people prefer in salads, while regular arugula has a more peppery bite that really stands up to the bold flavors of the feta and olives. If you find arugula too spicy on its own, you can always mix it with some spinach or romaine to mellow out the flavor. Just make sure to wash your arugula well and dry it thoroughly before tossing – nobody likes a watery salad!

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Arugula: If arugula’s peppery bite isn’t your thing, swap it with mixed greens, romaine, or spinach. You can also do half arugula and half romaine for a milder flavor.
• Feta cheese: While feta is traditional for Greek salad, you can use goat cheese for a creamier texture or even shredded mozzarella if that’s what you have on hand.
• Olives: Kalamata olives are classic, but any type works – black olives, green olives, or even a mix. Not a fan? Just leave them out entirely.
• Red wine vinegar: White wine vinegar or apple cider vinegar make good substitutes. You could also use fresh lemon juice for a brighter, citrusy dressing.
• Bell pepper: Any color bell pepper works here – red, yellow, orange, or green. Pick whatever looks good at the store or what you already have.
• Mustard: Dijon mustard is ideal, but yellow mustard or whole grain mustard will work too. In a pinch, you can skip it, though it does help emulsify the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Greek salad is adding the dressing too early, which causes the arugula to wilt and become limp – always dress your salad right before serving to keep everything crisp and fresh.

Another common error is not drying your vegetables properly after washing them, since excess water dilutes the dressing and creates a watery pool at the bottom of your bowl.

To get the most flavor from your dressing, let it sit for at least 15 minutes before using so the dried herbs can rehydrate and the flavors can blend together.

Finally, slice your red onion as thin as possible or soak the slices in cold water for 10 minutes to mellow out the sharp bite, which can otherwise overpower the other ingredients in your salad.

What to Serve With Arugula Greek Salad?

This salad is pretty hearty on its own with all that feta and veggies, but it pairs beautifully with grilled chicken, lamb kebabs, or even some crispy falafel if you want to keep things vegetarian. I love serving it alongside warm pita bread or flatbread that you can use to scoop up any extra dressing and toppings that fall to the bottom of the bowl. For a complete Mediterranean-style meal, add some hummus, tzatziki, or baba ganoush on the side for dipping. If you’re really hungry, this salad also works great as a side dish with grilled fish like salmon or sea bass.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the ingredients ahead of time. Keep the chopped veggies in separate airtight containers in the fridge for up to 3 days, and store the dressing in a jar. Just toss everything together right before serving so the arugula stays crisp and doesn’t get wilted.

Make Ahead: If you want to save time during the week, chop all your veggies on Sunday and keep them ready to go. The dressing actually tastes better after sitting for a day or two as the flavors blend together. Just give it a good shake before drizzling it over your salad.

Leftovers: Already dressed salad will get soggy pretty quickly, so try to only dress what you’ll eat right away. If you do have leftovers with dressing, they’ll keep in the fridge for about a day, though the arugula won’t be as crisp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

For the salad:

• 7 cups arugula
• 2 cucumbers (sliced into 1/2-inch half-moons)
• 1 pint cherry tomatoes (halved lengthwise)
• 1 cup pitted Kalamata olives
• 1/2 red onion (thinly sliced into slivers)
• 1 bell pepper (sliced)
• 8 oz feta cheese (crumbled, I prefer President chunks for better crumbling texture)
• 1/2 cup marinated artichoke hearts (drained and quartered)

For the dressing:

• 2.5 oz extra virgin olive oil (I use California Olive Ranch for a peppery finish)
• 2 oz red wine vinegar
• 3/4 tsp garlic powder
• 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp onion powder
• 1.5 tsp Dijon mustard
• salt to taste
• freshly ground black pepper to taste
• 1 tbsp fresh dill (chopped)

Step 1: Prepare and Assemble the Salad Vegetables

• 2 cucumbers
• 1 pint cherry tomatoes
• 1/2 red onion
• 1 bell pepper
• 1/2 cup marinated artichoke hearts

While a salad seems simple, proper prep makes all the difference.

Slice the cucumbers into 1/2-inch half-moons, halve the cherry tomatoes lengthwise, thinly slice the red onion into slivers, and slice the bell pepper into strips.

Drain the marinated artichoke hearts and quarter them.

I like to cut everything to roughly similar sizes so each bite feels balanced and the textures are consistent throughout.

Step 2: Make the Vinaigrette Dressing

• 2.5 oz extra virgin olive oil
• 2 oz red wine vinegar
• 3/4 tsp garlic powder
• 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp onion powder
• 1.5 tsp Dijon mustard
• salt to taste
• freshly ground black pepper to taste

In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, garlic powder, dried basil, dried oregano, onion powder, Dijon mustard, salt, and freshly ground black pepper.

Seal the jar and shake vigorously for 15-20 seconds until the dressing is well emulsified and the spices are fully dissolved.

The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly together.

Step 3: Build and Dress the Salad

• 7 cups arugula
• prepared vegetables from Step 1
• 1 cup pitted Kalamata olives
• 4 oz feta cheese
• approximately 1.25 oz vinaigrette from Step 2

Place the arugula in a large bowl, then add the prepped cucumbers, tomatoes, olives, onion, bell pepper, and artichoke hearts from Step 1.

Crumble half of the feta cheese over the vegetables.

Pour about half of the vinaigrette from Step 2 over the salad and toss gently but thoroughly, making sure every handful of greens gets coated with dressing.

I prefer to add dressing gradually rather than all at once—this prevents the delicate arugula from getting soggy and lets you control how much flavor you want.

Step 4: Finish and Serve

• dressed salad from Step 3
• 4 oz feta cheese
• 1 tbsp fresh dill
• remaining vinaigrette from Step 2

Transfer the dressed salad to a serving platter or individual plates.

Top with the remaining 4 oz of crumbled feta cheese and scatter the fresh chopped dill over the top for a bright, herbaceous finish.

Serve immediately with the remaining vinaigrette on the side, allowing guests to add as much or as little extra dressing as they prefer.

Feta Arugula Greek Salad

Delicious Feta Arugula Greek Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the salad::

• 7 cups arugula
• 2 cucumbers (sliced into 1/2-inch half-moons)
• 1 pint cherry tomatoes (halved lengthwise)
• 1 cup pitted Kalamata olives
• 1/2 red onion (thinly sliced into slivers)
• 1 bell pepper (sliced)
• 8 oz feta cheese (crumbled, I prefer President chunks for better crumbling texture)
• 1/2 cup marinated artichoke hearts (drained and quartered)

For the dressing::

• 2.5 oz extra virgin olive oil (I use California Olive Ranch for a peppery finish)
• 2 oz red wine vinegar
• 3/4 tsp garlic powder
• 1/2 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp onion powder
• 1.5 tsp Dijon mustard
• salt to taste
• freshly ground black pepper to taste
• 1 tbsp fresh dill (chopped)

Method

 

1. While a salad seems simple, proper prep makes all the difference. Slice the cucumbers into 1/2-inch half-moons, halve the cherry tomatoes lengthwise, thinly slice the red onion into slivers, and slice the bell pepper into strips. Drain the marinated artichoke hearts and quarter them. I like to cut everything to roughly similar sizes so each bite feels balanced and the textures are consistent throughout.
2. In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, garlic powder, dried basil, dried oregano, onion powder, Dijon mustard, salt, and freshly ground black pepper. Seal the jar and shake vigorously for 15-20 seconds until the dressing is well emulsified and the spices are fully dissolved. The mustard acts as an emulsifier, helping the oil and vinegar blend smoothly together.
3. Place the arugula in a large bowl, then add the prepped cucumbers, tomatoes, olives, onion, bell pepper, and artichoke hearts from Step 1. Crumble half of the feta cheese over the vegetables. Pour about half of the vinaigrette from Step 2 over the salad and toss gently but thoroughly, making sure every handful of greens gets coated with dressing. I prefer to add dressing gradually rather than all at once—this prevents the delicate arugula from getting soggy and lets you control how much flavor you want.
4. Transfer the dressed salad to a serving platter or individual plates. Top with the remaining 4 oz of crumbled feta cheese and scatter the fresh chopped dill over the top for a bright, herbaceous finish. Serve immediately with the remaining vinaigrette on the side, allowing guests to add as much or as little extra dressing as they prefer.