May 2007
Arugula Salad with Feta, Mint, and Olives

2 TBS minced garlic
1 cup plus 4 TBS extra virgin olive oil
8 slices French bread cut in ¼ inch thick slices
4 TBS sherry wine vinegar
1 tsp. salt
1 tsp. freshly ground black pepper
6–8 cups fresh baby arugula, washed, stemmed, and dried
1 cup red onion, julienne
4 oz. crumbled Feta cheese
12 Kalamata olives, cut in half and pitted
1½ TBS finely chopped fresh mint
Croutons of toasted bread (optional)

Preheat oven to 350°F.

In a small bowl, combine the garlic and 1 cup of the olive oil.  With a pastry brush, brush both sides of the bread with the garlic/oil mixture.  Place on a baking sheet and bake until lightly browned, approximately 5 minutes. Remove bread from baking pan and let cool.

In a bowl, whisk together the sherry vinegar, remaining garlic/oil mixture, salt, and pepper.

In a salad bowl, toss together the arugula, red onion, Feta cheese, and olives.  Add the vinaigrette and toss again.    In a small skillet heat the remaining 4 TBS olive oil.  Pour the warm oil over the arugula and scatter the mint over the top.  Serve with croutons of toasted bread.