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Arugula Salad with Crisp Potatoes and Olive Vinaigrette

This arugula salad goes great with a flank steak or barbequed chicken for a meal or on its own for a lunch salad. Serve some crusty bread on the side. This recipe has been adapted from Cooking Light.


  • 1 carton baby arugula
  • 1 large yukon gold or baking potato - cut into 1 cm cubes
  • 1/2 cup thinly sliced red onion
  • kosher salt and freshly ground pepper
  • 1 cup feta cheeese chopped
  • 1 small carton grape or cherry tomatoes halved

Olive Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1/3 cup pitted kalamata olives (approximately 15) pitted - appr
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon dried thyme or 2 teaspoons fresh finely chopped
  • 10 tablespoons extra virgin olive oil divided


  • In a food processor or blender pulse the vinegar, olives, mustard and thyme. Slowly add 1/2 cup olive oil and 3 tablespoons water while continually blending until you have a loose dressing. Add to
  • In a large non-stick skillet over high heat add the remaining 2 tablespoons of olive oil and then add the diced potatoes sprinkled with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Cook stirring occaisionally until you have crisp and golden browned potatoes approximately 5 minutes. Reduce heat to medium and cook until pieces are tender - another 5 minutes. Stir in red onion and cook a final 5 minutes stirring and watching closely. Set aside on a paper towel lined plate.
  • Portion arugula on dinner plates or on a large serving plater. Top with the potato mixture, feta and tomatoes. Drizzle with vinaigrette - you may have some leftover.