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–+ servings
Greek spinach salad in a wooden bowl with tomatoes, cucumber, peppers, olives, red onion and feta
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Greek Spinach Salad

An easy Greek spinach salad with feta, Kalamata olives, cucumber, and a bright lemon and red wine vinegar dressing. Ready in 15 minutes with no cooking.
Course Salad
Cuisine Greek
Keyword 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.