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Greek Spinach Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

For the Dressing

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Salad

  • 6 cups baby spinach
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1 cup sweet bell pepper chopped
  • ½ small red onion thinly sliced
  • ¾ cup pitted Kalamata olives halved
  • ¾ cup feta cheese crumbled, from a block

Instructions

Make the Dressing

  • Add the minced garlic, oregano, salt, and pepper to a small bowl or mason jar. Pour in the olive oil, red wine vinegar, and lemon juice. Whisk well or seal and shake to combine, then set aside.

Build the Salad

  • Add the baby spinach to a large salad bowl. Pile the diced cucumber, chopped bell pepper, halved cherry tomatoes, and thinly sliced red onion on top, then scatter the olives over everything.

Add Feta and Dress

  • Crumble the feta over the top. Pour the dressing over the salad just before serving and toss gently to coat. Serve right away.

Notes

  • Dress it last: Spinach wilts if dressed too early, so toss just before serving.
  • Block feta: Crumble it yourself for a creamier texture than the pre-crumbled tubs.
  • Make it a meal: Add canned tuna, cooked salmon, grilled chicken, or chickpeas.
  • Make ahead: Keep the dressing separate and toss when ready; undressed components keep 3 to 4 days.