Top | Salads
Greek Spinach Salad
(recipe, Carrie Floyd)
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.
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
- 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.