Portions : 2
Préparation : 15 minutes
Cuisson : 5 minutes
Temps total : 20 minutes

Ingredients

For the salad
60 ml (1⁄4 cup) cooked loukaniko sausage, sliced
250 ml (1 cup) crumbled feta cheese
360 ml (1 1⁄2 cups) fresh arugula
1⁄2 cucumber, sliced into half-moons
2 ripe tomatoes, cut into wedges
1⁄4 red onion, thinly sliced
60 ml (1⁄4 cup) pitted Kalamata olives
1⁄4 red bell pepper, sliced

For the herb vinaigrette
60 ml (1⁄4 cup) extra virgin olive oil
15 ml (1 tbsp) red wine vinegar
10 ml (2 tsp) honey or agave syrup
5 ml (1 tsp) Dijon mustard
5 ml (1 tsp) fresh or dried oregano
Salt and black pepper to taste
A squeeze of lemon juice (optional)

1. Make the vinaigrette
   In a small bowl, whisk together the olive oil, red wine vinegar, honey, mustard, oregano,
   salt, and pepper until emulsified. Add a squeeze of lemon juice if desired. Set aside.
2. Cook the sausage
   In a hot pan, sauté the loukaniko slices until golden and slightly crispy. Remove from heat
   and set aside.
3. Assemble the salad
   In a large bowl, combine the arugula, tomatoes, cucumber, onion, bell pepper, olives, and
   crumbled feta. Top with the warm loukaniko slices.
4. Finish
   Drizzle the vinaigrette over the salad just before serving and toss gently to coat.