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Greek Spinach Salad

By Carrie Floyd, from the Culinate Kitchen collection
Serves 2 to 4
Total Time 15 minutes

Introduction

At the height of summer when the tomatoes are ripe and the cucumbers copious, this salad celebrates the season. Serve it as a main course for dinner, with a side of pita and tzatziki, or as a side salad with grilled lamb chops.

Ingredients

1 Tbsp. dried Greek or Turkish oregano
1 large garlic clove, peeled
~ Pinch of coarse salt
¼ cup red-wine vinegar
½ cup plus 2 Tbsp. extra-virgin olive oil
1 large bunch of fresh spinach, washed, destemmed, and dried
8 oz. feta cheese, coarsely crumbled
1 green or red bell pepper, cut into ¼-inch slices
2 large tomatoes or ½ pint cherry tomatoes, chopped
1 cucumber, peeled and chopped
⅓ cup red onion, finely chopped
½ cup Kalamata olives, with or without pits
~ Salt and freshly ground black pepper

Steps

  1. Place the dried oregano, garlic clove, and pinch of salt in a mortar or food processor bowl. Pound or pulse into a paste, then mix in the vinegar until smooth. Drizzle in olive oil and whisk or blend until the dressing emulsifies.
  2. Place the spinach leaves in a large salad bowl and toss with the dressing. Add the rest of the ingredients and give everything a toss. Season to taste with black pepper and salt.

This content is from the Culinate Kitchen collection.

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