Ingredients
Salad Ingredients
- 1 package (5 ounces) baby spinach
- ½ small red onion, thinly sliced
- 1.5 cups sweet cherry tomatoes, halved
- 1 medium English cucumber, sliced into quarter-moons
- 1 yellow or orange bell pepper, seeded and chopped
- ½ cup kalamata olives, sliced
- 4 ounces feta cheese, cut into ½ inch cubes or crumbled
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large lemon, juiced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl or mason jar, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Taste and adjust the seasoning by adding more lemon juice, salt, pepper, or olive oil if needed. Refrigerate until ready to use.
- Assemble the salad: Place the baby spinach in a large salad bowl and layer the thinly sliced red onion, halved cherry tomatoes, quarter-moon cucumber slices, chopped bell pepper, sliced kalamata olives, and feta cheese cubes or crumbles on top.
- Toss with dressing: When ready to serve, drizzle the prepared dressing over the salad and gently toss to combine all ingredients evenly, ensuring the spinach and vegetables are well coated.
- Serve promptly: For the best flavor and texture, enjoy the salad within 10 minutes of adding the dressing to prevent the spinach from wilting.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the lemon juice and seasoning in the dressing to your taste preferences.
- The salad is best served fresh and should be eaten soon after dressing to maintain crispness.
- You can add grilled chicken or chickpeas to make it a more substantial meal.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
