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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

For the dressing

	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

For the salad

	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

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.
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.

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