Superfood Greek Salad with Arugula, Cashews & Tomatoes
The Greek diet is all about freshness and plant-based Mediterranean recipes! Indeed, the Greek diet is the original Mediterranean diet. No meal is complete in Greece without a Greek salad, but that's not always what you think. It doesn't have to be the classic "Greek Village Salad" of tomatoes, cucumbers, peppers, onions, olives and feta. It can be anything that's in season and fresh. This superfood arugula salad is one example of the deliciousness of salads in the Greek diet. It's also a good representation of how "non-Greek" foods like nuts, int his case cashews, have been embraced in the modern Greek diet. The basics are the same, but with a whole new world of ingredients at our fingertips, the combinations are endless. Arugula, great Greek extra virgin olive oil, juicy tomatoes and nuts form the foundation of this Greek salad.
- 4 cups baby or wild arugula
- 1 cup teardrop or cherry tomatoes halved
- 3 tablespoons unsalted cashews or toasted pine nuts
- 1 small red onion, halved and sliced
- Arils of ½ a pomegranate (optional)
- 3 ounces Greek kefalogravera, graviera or parmigiano cheese shaved
- 3 tablespoons fresh orange juice
- 1 teaspoon Dijon or other mustard
- 2 tablespoons balsamic
- Greek sea salt to taste
- 8 tablespoons extra virgin Greek olive oil
Place the arugula in a salad bowl. Add the tomato halves. If using cashews, chop them and add to the salad. If using toasted pine nuts, add them instead. You can also add pomegrante seeds if you like, which add a nice tart burst of flavor as well. Strew the onion slices and shaved cheese over the top of the salad.
Whisk all the ingredients for the dressing. Pour the dressing over the salad, toss and serve.