Greek Recipe

Make the dressing

Combine basil leaves, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a blender or food processor. Pulse until the basil is finely chopped.

With the motor running, slowly stream in the 1/2 cup extra-virgin olive oil until the mixture emulsifies and becomes a smooth, bright green vinaigrette. If the dressing is too thick, add up to 1 tablespoon additional olive oil and pulse to combine.

Taste and adjust seasoning: add more salt, lemon juice, or honey as needed. Transfer the vinaigrette to a small jar and refrigerate while you assemble the salad. Shake or whisk again before using.

Prepare vegetables: Halve or quarter the Roma tomatoes depending on size so pieces are bite-sized. Thinly slice half a small red onion into rings or half-moons. If olives are not pitted, remove pits and halve the olives.

Prepare cheeses: If using bocconcini, drain and pat dry; if using a larger ball of fresh mozzarella, tear into bite-sized pieces. Crumble the feta into small chunks or bite-sized pieces.

Combine salad: In a large bowl, place the 5 cups of arugula. Add the halved tomatoes, sliced red onion, halved Kalamata olives, torn fresh mozzarella, and crumbled feta.

Dress the salad: Drizzle about 3 tablespoons of the basil vinaigrette over the salad and gently toss with salad tongs or clean hands to coat evenly. Add more vinaigrette as desired—typically 3 to 5 tablespoons for 4 servings—taking care not to overdress.

Finish and serve: Taste and adjust with an extra pinch of salt or a grind of black pepper if needed. Transfer to a serving platter or individual plates and serve immediately alongside extra vinaigrette on the side.