Spinach Greek Salad is a refreshing and nutrient-packed twist on the traditional Greek salad. By swapping in tender baby spinach for the usual romaine or iceberg lettuce, this version boosts the greens while still delivering all the bold, savory flavors you love from classic Mediterranean cuisine.
The base of the salad features crisp baby spinach leaves, which add a mild flavor and soft texture. To this, add juicy cherry tomatoes, thinly sliced red onion, crunchy cucumber, and briny Kalamata olives. Crumbled feta cheese brings a salty, creamy richness that ties everything together beautifully. The combination of textures—from the crisp vegetables to the soft cheese and hearty spinach—makes this salad both satisfying and refreshing.
What really brings a Spinach Greek Salad to life is the zesty homemade dressing. Made with olive oil, lemon juice, red wine vinegar, garlic, and dried oregano, it’s a tangy, herbaceous vinaigrette that complements the salad without overpowering the ingredients. Simply whisk the dressing together and drizzle it over the salad just before serving. Toss gently to ensure every bite is well coated.
This salad is incredibly versatile. It works wonderfully as a light lunch, a colorful side dish, or even as a base for a more substantial meal—just top it with grilled chicken, shrimp, or chickpeas for extra protein. You can also add extras like roasted red peppers or artichoke hearts for a bit more Mediterranean flair.
Spinach Greek Salad is not only easy to prepare but also loaded with nutrients, thanks to the fresh vegetables and heart-healthy olive oil. It’s a vibrant, flavorful way to enjoy a taste of the Mediterranean no matter the time of year. Serve it cold, and enjoy the perfect balance of tangy, salty, crisp, and refreshing in every bite.
Ingredients
- 6 cups fresh spinach washed and stemmed
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion thinly sliced
- 1/4 cup kalamata olives pitted and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano
- to taste salt and black pepper
Instructions
- In a large bowl, combine the fresh spinach, cherry tomatoes, red onion, and kalamata olives.
- In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss well to combine.
- Sprinkle the crumbled feta cheese over the top and serve immediately.
Nutrition
