Process vinegar, olives, mustard, 1 tsp thyme. Slowly add evoo and 3 tbsps water.
Heat 2 tbsps oil in skillet and add potatoes, sprinkling with s/p, until browned and tender. Add onion and cook until soft. Stir in remaining thyme. Transfer to plate.
Reduce heat to low, add vinaigrette and warm.
Toss 1/2 vinaigrette and arugula. Plate and top with potato mixture, feta, tomatoes. Drizzle with more vinaigrette.
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