Into a large bowl, add Potato (4), Cherry Tomato (120 gram), Avocado (1/2), Kalamata Olives (1/3 cup), and Crumbled Feta Cheese (120 gram).
Into a small bowl, add Extra-Virgin Olive Oil (3 tablespoon), Greek Yogurt (80 milliliter), and Salt and Pepper (to taste).
Add dressing to the salad along with Arugula (60 gram), and stir until all ingredients are combined.
Refrigerate salad for a couple of hours before serving. Serve chilled or at room temperature.