Source: dLife

An abundance of olives, lots of seasoning, and mixed greens bring out the flavors in this salad.

Servings

4 oz arugula
12 oz salad greens
0.25 medium head cabbage , thinly sliced
1 medium cucumber , sliced
1 Onion, red, fresh, small, whole , chopped
3 medium garlic cloves , chopped
5 medium tomatoes , cut into wedges
1 chopped green bell peppers , seeded and sliced
2 tsp fresh mint , sliced or torn (2 or 3 sprigs)
2 tbsp chopped parsley (and/or tarragon or dill)
1 pinch oregano leaves (or thyme)
3 tbsp extra virgin olive oil
0.5 fresh lemon juice, per fruit
1 tbsp red wine vinegar
20 Olives, black, jumbo, canned
1 pinch salt and pepper (to taste)
0.5 cup cottage cheese (to serve)

1 In a large salad bowl, combine the arugula, mixed salad leaves, sliced white cabbage, sliced cucumber, chopped onion, and chopped garlic and then toss gently with your fingers to mix the leaves and vegetables.
2 Next, arrange the tomatoes, pepper, mint, fresh and dried herbs, and salt and pepper on top of the greens and vegetables. Then, drizzle over the oil, lemon juice, and vinegar.
3 Stud with the olives and serve with a bowl of cottage cheese on the side.

Try to use as wide a variety of greens as you can find, matching sweet flavors with a few bitter leaves.