I can honestly say that I have been looking forward to making this salad all week. I was going through some old recipes while cleaning out a stack of files earlier this week and stumbled across this guy tucked away from my vegetarian chef days.
Y’all. It’s so good and I am ashamed that I had forgotten about it.
The best part is that it really is easy to make too! The most complicated thing you have to do is make the dressing and that’s five minutes tops.
Just look at the beautiful prep you get to do, I even enjoyed sitting there chopping heirloom tomatoes in half because the end result of everything chopped and perfect was so satisfying. Feta, almonds, tomatoes, and arugula - that’s what my dreams are made of.
And you just add the dressing and then the toppings. That’s it! If you’re going to let this sit, just leave the arugula out. Like most pasta salads, this guy will only get better the longer it sits, but the arugula is delicate and will wilt if it’s sitting in dressing for too long.
For a complete dinner, I roasted some zucchini and grilled chicken outside. My other plans for the leftovers are to eat it for lunch. Everyday. Until it’s gone.