Arugula Salad with Feta
This Arugula Salad with Feta is a gorgeous salad with a flavorful and colorful dressing made from fresh cherry tomatoes!
Arugula Salad with Feta is a gorgeous salad that would be easy but dazzling for a holiday dinner, but this is also delicious any time of year. It features arugula, something you might not be able to sneak past the picky eaters in the family, but fellow arugula fans would love to see a salad like this on the holiday table. This is a salad I’ve made many times, and recently when I was cooking with Jake and Kara we decided this recipe really needed new photos! And don’t you think the new photos really show off how pretty this salad is?
The fresh-tomato balsamic vinaigrette was inspired by a few cherry tomatoes I had on the counter when I originally made this salad, and the fresh tomato flavor was wonderful with the arugula and Feta combination. And although tomatoes and balsamic vinegar both have some carbs, it doesn’t take much dressing to make this a wow, and you’re mostly eating healthy arugula and Feta Cheese. This is the kind of simple recipe with complex flavors that I make over and over; hope you will try it if you’re an arugula fan.
How to Make Arugula Salad with Feta:
(Scroll down for complete recipe with nutritional information.)
- I cut the cherry tomatoes in pieces, and then put them in the bowl of my immersion blender (affiliate link), or use a food processor (affiliate link). You could probably use a regular blender if you don’t have an immersion blender or a food processor, but I’d cut the tomatoes really small if you’re using a blender.
- Then I added the balsamic vinegar. This is a time to use one of your best tasting vinegars.
- Use the immersion blender or food processor to puree the tomatoes into the vinegar.
- Then add the olive oil and buzz a few times to mix.
- I have a bad habit of buying those containers of baby arugula, and then keeping them until they’re almost past their prime, but if your arugula isn’t completely fresh and crisp, a 15 minute soak in ice cold water will do wonders to revive it. I spin it dry in a salad spinner (affiliate link) after the cold-water bath.
- Toss the salad together with a small amount of dressing, reserving some dressing to drizzle on top. (You may not need all the dressing if you like your salads on the dry side.)
- Then add the crumbled Feta (reserving a little of that as well) and toss again.
- Add a little more crumbled Feta to the top of the salad and drizzle the reserved dressing over the top.
- Serve right away and wait for compliments!
More Holiday-Worthy Salad Recipes to Try:
Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat cheese
Barely-Blanched Broccoli Salad with Feta and Fried Almonds
Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
Peperoncini Chopped Salad with Romaine, Peppers, and Feta
Low-Carb Rotisserie Chicken Christmas Salad
- 5 oz. package baby arugula
- 4 oz. crumbled Feta cheese (more or less to taste)
- fresh ground black pepper to taste
- 1/2 cup diced tomatoes or cherry tomatoes
- 1 1/2 T good quality balsamic vinegar
- 2 1/2 T good quality extra virgin olive oil
- Cut cherry tomatoes in pieces, and then put them in the bowl of an Immersion Blender (affiliate link) or Food Processor (affiliate link). You could probably use a regular blender if you don't have an immersion blender or a food processor, but I'd cut the tomatoes really small if you're using a blender.
- Add the balsamic vinegar. Use the immersion blender, food processor, or blender to puree the tomatoes into the vinegar.
- Then add the olive oil and buzz a few times to mix.
- If your arugula isn't completely fresh and crisp, a 15 minute soak in ice cold water will do wonders to revive it. Spin it dry in a salad spinner if you're using the cold-water bath. (Fresh arugula in a package won't need to be washed.)
- Toss the salad together with a small amount of dressing, reserving some dressing to drizzle on top.
- Then add the crumbled Feta, again reserving some for the top, and toss again.
- Put the salad in a serving bowl. Add a little more crumbled Feta to the top of the salad and drizzle the reserved dressing over the top.
This recipe created by Kalyn many years ago when she had arugula and a few cherry tomatoes.
Amount Per Serving: Calories: 114Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 204mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
It’s true that tomatoes and balsamic vinegar both have some carbs, but you’re not eating a huge amount of dressing in each servings. As long as you use a reasonable amount of Feta cheese, every ingredient in this Arugula Salad with Feta and Fresh Tomato-Balsamic Vinaigrette is perfectly South Beach Diet friendly, and this would also be approved for most other low-glycemic and low-carb diet plans. Plus this salad is so gorgeous and delicious, no one will ever guess it’s diet food!
Find More Recipes Like This One:
Check out Salads to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.