Top | Salads

Greek Spinach Salad

(recipe, Carrie Floyd)

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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. 1 Tbsp. dried Greek or Turkish oregano
    2. 1 large garlic clove, peeled
    3. Pinch of coarse salt
    4. ¼ cup red-wine vinegar
    5. ½ cup plus 2 Tbsp. extra-virgin olive oil
    For the salad
    1. 1 large bunch of fresh spinach, washed, destemmed, and dried
    2. 8 oz. feta cheese, coarsely crumbled
    3. 1 green or red bell pepper, cut into ¼-inch slices
    4. 2 large tomatoes or ½ pint cherry tomatoes, chopped
    5. 1 cucumber, peeled and chopped
    6. ⅓ cup red onion, finely chopped
    7. ½ cup Kalamata olives, with or without pits
    8. Salt and freshly ground black pepper


    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.