Lettuce, of course, is good here, though I like the tang of arugula with the saltiness of the olives. Mizuna and dandelion are tasty as well, or use a combination of greens. Try other herbs, or, again, a combination of herbs.
2 or 3 scallions, thinly sliced
1 garlic glove, minced
1 c coarsely chopped, pitted Kalamata or other olives (black offers good visual contrast)
1/2 c extra virgin olive oil
1/4 c (red wine) vinegar
(salt and) pepper, to taste
4 T chopped fresh dill, or to taste
1 c crumbled feta or goat cheese, or crumbled blue cheese
1 large bunch arugula
1. In a salad or other serving bowl, combine the scallions, garlic and olives with the olive oil, vinegar, and pepper. Depending on the saltiness of the olives, you may not need to add salt. Taste the mixture and add some salt if you think it is needed. Let this mixture sit at room temperature for an hour or so, if you can. Don’t worry if you can’t. It’s still good.
2. Stir in the dill and feta, then add the arugula and toss gently. Taste, and add more olive oil or any of the other ingredients, if you like.