This incredibly fresh Greek spinach salad is topped with feta, tomatoes, bell peppers, onions, and cucumbers, and is dressed in a simple homemade vinaigrette. A new take on an old favorite that is both fun and good for you!
Ingredients for Greek Spinach Salad
| Ingredients | Quantity |
| baby spinach | 5 ounces |
| red onion | ½ |
| sweet cherry tomatoes | 1.5 cups |
| English cucumber | 1 |
| bell pepper | 1 |
| kalamata olives | ½ cup |
| feta cheese | 4 ounces |
| Ingredients (Vinaigrette) | Quantity |
| extra-virgin olive oil | 3 Tbsp |
| lemon | 1 |
| red wine vinegar | 2 Tbsp |
| dijon mustard | 1 tsp |
| garlic cloves, minced | 2 |
| dried oregano | 1 tsp |
| salt | ½ tsp |
| black pepper | ½ tsp |
Preparation for Greek Spinach Salad
- To make the dressing, combine all of the ingredients in a mason jar or a small bowl and mix them together.
- It is recommended that you taste the dish and make any necessary adjustments to the flavor by adding more lemon juice, salt, pepper, and/or olive oil as desired. Until you are ready to use it, store it in the refrigerator.
- Spinach should be placed in the bottom of a big salad bowl.
- Next, sliced red onion, tomatoes, cucumbers, bell peppers, olives, and feta cheese should be added in layers on top of the spinach.
- When you are ready to serve the salad, sprinkle the dressing over it and toss it lightly to incorporate.
- After dressing, you should eat this salad as soon as possible, preferably within the next 10 minutes.
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Nutritional Facts
| Net carbs | 12g |
| Fat | 20g |
| Protein | 7g |
| Calories | 192kcal |
Review
I will never suggest a product unless I really like it and actually use it myself. This Greek salad topped with spinach is the ideal accompaniment to any meal of the day, whether breakfast, lunch, or supper.
I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.