Monday Night Meal: Big Greek Spinach Salad

When you think of a salad, chances are you think of it as a before dinner meal verses the actual dinner, but chef and cookbook author Robin Asbell stopped by with a delicious salad recipe that is filling enough for your main course.

Big Greek Spinach Salad

When it’s too hot to cook, put this easy salad on the table. Hearty enough to serve as your main course. Vegans can skip the feta and add a handful of walnuts.

Serves 4

1  5 ounce bag spinach
1/4 red onion, thinly sliced
1 large tomato
1 whole cucumber, seeded and chopped
1 can chickpeas, drained
4 ounces feta cheese, crumbled
1/4 cup chopped parsley
1/2 cup pitted kalamata olives
1/4 cup lemon juice
2 cloves garlic, pressed
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon salt
4 whole wheat pita bread, quartered

Remove large stems from spinach. Place spinach in a salad bowl with red onion, tomatoes, and chickpeas, and arrange the feta, parsley, and olives on top.

Whisk the dressing ingredients or put in a jar and shake well. Toast the pita pieces, if desired, and arrange on top of the salad. Drizzle with dressing.

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