Recipeslut

Makes 4 servings.

For the salad:
1 large bunch arugula, torn into pieces
1 medium cucumber, peeled, halved lengthwise and sliced 1/2-inch thick
1/2 cup sliced radishes
1/2 cup canned chick peas, drained
1 large tomato, cut into 8 wedges
1 medium red onion, thinly sliced
1/3 brine-cured black olives

For the dressing:
4 Tbs EVOO
2 Tbs balsamic vinegar
1 tsp dry oregano
1 clove chopped garlic
1/2 tsp salt
1/8 tsp ground black pepper

Blend all of the dressing ingredients in a small bowl one hour before serving. Arrange the arugula in a large salad bowl and layer with remaining salad ingredients. The salad can be covered and refrigerated until ready to serve. Pour dressing over salad, toss well and serve.

Recipe from Modenaceti Balsamic Vinegar bottle.