Herb-Marinated Feta and Arugula Salad

Mediterranean Bliss: Baked Feta Salad with Arugula and Kalamata Delight

Prepare to embark on a culinary journey to the sunny shores of the Mediterranean with our Baked Feta Salad with Arugula and Kalamata Olives. This vibrant dish is not just a salad; it's an explosion of flavors that will transport your taste buds straight to the bustling markets of Greece. Perfect for warm days or when you're craving something light yet fulfilling, this salad features the creamy, tangy goodness of baked feta, perfectly complemented by the peppery bite of arugula and the bold, briny kalamata olives.

The beauty of this salad lies in its simplicity and the balance of flavors. Prior to diving into the preparation, make sure to choose a high-quality extra-virgin olive oil; its rich, fruity notes will enhance the entire dish. The use of white balsamic vinegar, with its subtle sweetness, marries exceptionally well with the aromatic dried Italian seasoning, creating a marinade that sings. Letting the feta soak in this luscious oil mixture before broiling softens its crumbly texture while enhancing its flavor. To save time, place the salad greens in the refrigerator to keep them crisp until you're ready to serve.

Aim to use a broiler to give the feta an irresistible golden crust that contrasts beautifully with the vibrant greenery of arugula. Opt for kalamata olives that are pitted for ease, and consider a juicy squeeze of fresh lemon juice to round off the flavor with a bright, citrusy note. When ready, toss everything together just before serving to ensure ultimate freshness, aroma, and texture. With the right tools and techniques, this dish becomes not just a meal but an experience.

Ingredients

• 2 teaspoons white balsamic vinegar – Adds a gentle sweetness and tang.
• 1 teaspoon dried Italian seasoning – Infuses the dish with aromatic Mediterranean flavors.
• ¼ cup extra-virgin olive oil – Provides richness and enhances the other flavors.
• 8 oz chunk feta cheese – The star of the dish, offering a creamy, tangy element.
• 5 oz arugula or frisée salad greens (4 cups) – For a fresh, peppery contrast.
• ⅓ cup pitted kalamata olives – Brings a briny depth to the salad.
• 1 tablespoon fresh lemon juice – Lends a bright, zesty finish.

Step-by-Step Instructions

1. Preheat the broiler: Set it to high. This will ensure the feta achieves that perfect golden crust.
2. Prepare the marinade: In a small bowl, combine the white balsamic vinegar and dried Italian seasoning. Gradually whisk in the extra-virgin olive oil until well-blended, creating a fragrant dressing.
3. Slice and marinate the feta: Cut the feta cheese into four equal slices. Submerge each piece in the oil mixture, turning to ensure an even coat. This step is crucial for both flavor infusion and preventing the cheese from drying out.
4. Broil the feta: Arrange the marinated feta on a lined broiler pan. Broil for 2 to 3 minutes, or until the cheese becomes bubbly and lightly browned. Keep a close eye to avoid burning.
5. Prepare the greens: While the feta is broiling, toss the arugula or frisée with the remaining oil mixture. This will season the greens beautifully without overwhelming them.
6. Assemble the salads: Divide the seasoned greens evenly onto four serving plates. Top each with a slice of the broiled feta.
7. Add olives: Cut or tear the kalamata olives in half and distribute them over each salad for added texture and flavor.
8. Finishing touches: Drizzle each salad with fresh lemon juice just before serving, lifting all flavors to their peak.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• If feta is too dry: Ensure that it’s well-coated in the oil mixture and consider reducing broiling time slightly.
• Taste too tangy: Balance with a drizzle more of olive oil or a pinch of sugar to mellow out the acidity.
• Greens are wilting: Make sure to dress them right before serving to maintain crispness.
• Uneven golden top on feta: Ensure the broiler rack is positioned evenly and watch closely during broiling.

Ideas for Pairing with the Recipe

Elevate your dining experience with these delightful pairings:

• Side Dishes: Consider serving with warm, crusty sourdough bread to soak up any extra dressing or a light orzo salad for a more filling meal.
• Drinks: A chilled Sauvignon Blanc or a sparkling water with a splash of citrus complements the dish perfectly. For non-alcoholic options, try iced herbal tea with lemon.
• Desserts or Garnishes: Follow with a lemon sorbet to echo the citrus notes of the salad or a slice of almond cake for richer contrasts.

How to Store Properly

• For refrigeration: Store leftover salad in an airtight container for up to two days. Keep the feta separate to prevent the greens from wilting.
• For freezing: While the salad itself does not freeze well, leftover feta can be stored in the freezer for up to one month. Thaw in the fridge before use.
• Prep ahead: Marinate the feta a day in advance and store in the fridge to enhance the flavor.

FAQs

• Can I use other types of cheese? Yes, halloumi or goat cheese are good alternatives, though the texture and flavor will vary.
• Is this dish gluten-free? Absolutely, as long as your chosen ingredients (like seasonings) are certified gluten-free.
• What if I don’t have a broiler? A hot oven can work as an alternative. Bake the feta at 400°F until golden.
• Can I add extra protein? Grilled chicken or chickpeas make excellent additions for added protein.