How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Romaine-Arugula Salad In A Feta-Caper Vinaigrette ?

You need 17 ingredients. The key ingredients include: 1 cucumber, peeled if not organic, halved lengthwise, seeds scooped out and discarded, then sliced, 10 Kalamata olives, pitted and chopped, 1 large, ripe tomato, coarsely chopped, 1 14-oz can artichoke hearts, drained and rinsed, chopped into quarters, and more.

Is Romaine-Arugula Salad In A Feta-Caper Vinaigrette suitable as salads?

Yes, Romaine-Arugula Salad In A Feta-Caper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Romaine-Arugula Salad In A Feta-Caper Vinaigrette ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Romaine-Arugula Salad In A Feta-Caper Vinaigrette

Name: Romaine-Arugula Salad In A Feta-Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cucumber, peeled if not organic, halved lengthwise, seeds scooped out and discarded, then sliced; 10 Kalamata olives, pitted and chopped; 1 large, ripe tomato, coarsely chopped; 1 14-oz can artichoke hearts, drained and rinsed, chopped into quarters; 1 14-oz can chick peas, rinsed and drained; 1 small red onion, cut into very thin slices; Salt and freshly ground pepper to taste; 1 bag of romaine/arugla lettuce; Feta-Caper Vinaigrette; 2 cloves garlic, pressed; 2 teaspoons Champagne vinegar (white wine will work); 1 teaspoon oregano, crumbled; 1 tablespoon capers, rinsed and finely chopped; 1 tablespoon Honey Dijon mustard; 2-3 ounce Feta cheese, crumbled; 2 tablespoons extra virgin olive oil; Press the cloves of garlic into a small bowl and let sit 5 minutes. Add the following 5 ingredients and mash until a paste forms. Gradually mix in the olive oil until smooth.

Fresh, crisp and full of flavor — this Romaine-Arugula Salad In A Feta-Caper Vinaigrette is a must-try. Made with cucumber, olives, tomato and hearts. E…

This Romaine-Arugula Salad In A Feta-Caper Vinaigrette relies on simple, everyday ingredients such as feta-caper vinaigrette, garlic, pressed, oregano, crumbled and honey dijon mustard. It comes together quickly and makes 4 servings, at about 314 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Romaine-Arugula Salad In A Feta-Caper Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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