Instead of including chunks of feta in this classic salad, I’ve used it in the dressing to reduce the carbs a bit. Greek feta is usually a lot softer and creamier than other kinds. You can prepare the dressing up to a week in advance and refrigerate it. Make this appetizer into an entrée by topping it with a piece or seared salmon or grilled chicken. I also enjoy it with Great Northern white beans. Substitute spinach for arugula, if you prefer.
In a blender, purée the feta, brine, lemon juice and olive oil.
In a salad bowl, mix together tomato, cucumber, onion, bell pepper and olives. Add oregano, feta cheese dressing and salt and mix well. Add arugula and toss gently to avoid bruising it.