Recipe Vortex

5 oz baby arugula

1 to 2 vine ripe tomatoes, cut into wedges

½ English cucumber (or 1 slicing cucumber peeled), halved lengthwise, then sliced

1 shallot, sliced

1 avocado, pitted and sliced

feta cheese, optional

For Vinaigrette:

1/4 cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

Zest and juice of 1 large lemon

1 to 2 garlic cloves, minced

1 tsp dry oregano

Kosher salt (I use Diamond Crystal)

Black pepper

In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine

To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.

Transfer the salad to a serving platter. Serve immediately.