Preparation

• Put the arugula in a large bowl. In a food processor, pulse the vinegar, olives, mustard, and 1 teaspoon of the thyme. Processing continuously, slowly pour in 1/2 cup of the olive oil and 3 Tbs. water to make a loose dressing. Transfer to a liquid measuring cup.
• Heat the remaining 2 Tbs. oil in a large (preferably 12-inch) nonstick skillet over medium-high heat for 30 seconds. Add the diced potatoes, sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and cook, stirring occasionally, until they begin to brown all over, 5 to 8 minutes. Reduce the heat to medium and cook until the pieces are just tender, another 4 to 5 minutes. Add the onion and cook, stirring, until it’s soft and lightly browned, 3 to 5 minutes. Stir in the remaining 1 teaspoon thyme. Transfer to a bowl or plate.
• Reduce the heat to low and pour the olive vinaigrette into the pan. Cook, stirring with a wooden spoon or spatula until the vinaigrette is warmed through, about 1 minute. Return the vinaigrette to a liquid measuring cup and whisk to recombine.
• 用大约一半的醋将芝麻菜扔掉，或者足以轻轻涂上涂层。一部分芝麻菜（或六个）。上面搭配土豆和洋葱混合物，然后是羊乳酪和西红柿。淋上剩下的一些醋汁（您可能不需要全部）并提供。

If you opt out of topping the salad with a chicken breast, consider serving it with a bowl ofLemon Chicken Soupand crusty bread.