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A fresh bowl of Greek spinach salad with feta cheese, olives, and cucumbers
Print Recipe

Greek Spinach Salad

Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 210kcal

Ingredients

  • 6 ounces baby spinach, washed and dried
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup English cucumber, sliced and quartered
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion , thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In a large mixing bowl, combine the baby spinach, sliced cucumber, cherry tomatoes, red onion, and Kalamata olives.
  • In a separate small whisking bowl, combine the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper.
  • Whisk the dressing vigorously until emulsified.
  • Drizzle the dressing over the salad components in the large bowl.
  • Gently toss the ingredients until the spinach leaves are evenly coated.
  • Top the salad with crumbled feta cheese and serve immediately.