Arugula Salad with Olives, Feta and Dill

From Food & Wine

Ingredients

• 1 red onion (very thinly sliced)

• 1 garlic clove (minced)

• 1 cup pitted kalamata olives (coarsely chopped)

• ½ cup plus 2 tablespoons extra-virgin olive oil

• ¼ cup plus 2 tablespoons red wine vinegar

• Salt and freshly ground pepper

• 3 tablespoons chopped fresh dill

• 1 cup crumbled Greek feta cheese (5 ounces)

• 14 ounces baby arugula (20 cups)

Directions

• Step 1

  In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.