Arugula, Fennel, Pomegranate and Olive Salad

Arugula Salad with Cretan rusks, tomatoes and pomegranate

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Fresh arugula salad with a crunchy, colorful, and highly nutritious addition: pomegranate. It is one of the oldest known fruits, symbol of fertility in many cultures, antioxidant-rich, and greatly appetizing.

Course dinner, Lunch, salad, side dishes

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword arugula, Diane Kochilas, fennel, Greek olives, pomegranate

PREP TIME 10 minutes

Ingredients

2 large bunches arugula trimmed, washed and spun dry
1 large red onion peeled, halved and thinly sliced
1 large fennel bulb trimmed, halved and thinly sliced
16 wrinkled black olives preferably Thassos throumbes or other Greek wirnkled black olive
Avrils seeds from one large, firm pomegranate

For the dressing

1 / 3 cup extra-virgin Greek olive oil
2 tbsp. sherry vinegar
3 to 4 tablespoons fresh orange juice
1 tbsp. Greek honey
1 tbsp. Dijon mustard
Salt and freshly ground pepper

Instructions

1. Tear the arugula by hand into large pieces. Place in a salad serving bowl and top with the sliced onion and fennel. Add olives and pomegranate.
2. Whisk together the ingredients for the dressing and pour over the salad just before serving.