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
- 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.
This content is from the Culinate Kitchen collection.