Fresh ingredients equals excellent taste in this wholesome salad. (Photo: Jerry James Stone)

I eat too many salads, if that is even possible. It’s true. As a vegetarian of 25 years who happens to cook a lot, I am often confronted with a lot of leftover veggies. For that reason alone, my salads are often not by design.

Unless I am hosting a party or dinner.

In those situations I serve up salads that are made to highlight the freshness of the ingredients in them. They can be bold or simple. They just have to be delicious.

This Greek salad is one of my favorites. It can go with almost any meal and, really, we could all use more spinach in our diets!

Greek spinach salad recipe

PrintPrep5 minutes Yield5


  • 4 ounces spinach
  • 1 cucumber
  • 1/2 red onion
  • 2 tomatoes
  • 1/4 cup feta cheese
  • 2 tsp olive oil
  • Salt and pepper (to taste)


  • Regardless of how many times your spinach was washed, wash it again. Better safe than sorry. Dry it fully by running it through a salad spinner.
  • Trim the ends of the cucumber and peel it. Then slice it.
  • Peel and slice the onion into rings. If you are curious about what to do with the other onion half, try this tip for saving avocados. Or if you are just curious as to why onions make you cry, check out the video.
  • Cut the tomatoes into quarters.
  • Add all of the vegetables to a large mixing bowl along with the olive oil. Toss the ingredients until all are lightly coated. Salt and pepper to taste.

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