AuthorHeather BlakeCategory, , , DifficultyBeginner

This salad is a GEM! Marinate on Sunday, eat it all week!

Yields4 Servings
Prep Time15 minsTotal Time15 mins

 2 cups arugula
 1 jar pitted olives (green and/or black)
 6 oz block of feta cheese (or crumbled)
 ½ cup cherry tomatoes, halved
 1 organic cucumber, diced (optional)
 ⅓ cup The Crescent Olive's Milanese Gremolata olive oil OR Garlic olive oil
 ½ tbsp dried oregano
 freshly ground black pepper

1

Marinate the toppings: Dice block of feta into small cubes. Place in glass Pyrex. Drain olives and add to feta.
Add tomatoes (and cucumber, if using).
Add olive oil, dried oregano & pepper. Refrigerate for 24 hours or until ready to use.

2

To serve, arrange arugula on plate. Top with marinated feta cheese, tomatoes, and olives. Spoon olive oil on top.
Keeps for 3-6 days in refrigerator!

Ingredients

 2 cups arugula
 1 jar pitted olives (green and/or black)
 6 oz block of feta cheese (or crumbled)
 ½ cup cherry tomatoes, halved
 1 organic cucumber, diced (optional)
 ⅓ cup The Crescent Olive's Milanese Gremolata olive oil OR Garlic olive oil
 ½ tbsp dried oregano
 freshly ground black pepper

Directions

1

Marinate the toppings: Dice block of feta into small cubes. Place in glass Pyrex. Drain olives and add to feta.
Add tomatoes (and cucumber, if using).
Add olive oil, dried oregano & pepper. Refrigerate for 24 hours or until ready to use.

2

To serve, arrange arugula on plate. Top with marinated feta cheese, tomatoes, and olives. Spoon olive oil on top.
Keeps for 3-6 days in refrigerator!

Marinated Greek Salad
IngredientsDirections

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