This Greek salad is an easy and fast summer recipe that accentuates the aromas of the Mediterranean. You can prepare it in just a few minutes. It is a unique vegetarian dish to eat at lunch or for dinner. Be sure to always use good quality ingredients. Chef Alba
4smallcucumberscut then in 1/2 lengthwise, then into 1/2 moon slices
4roma tomatoesquartered
1red bell pepperslice into fine rings
8ounceswhole Fetacut in small cubes
10-12pitted kalamata black olives
12ounces fresh baby spinachwhole or roughly chopped
Instructions
In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine running, add the olive oil a little at a time until emulsified. Season the dressing with salt and pepper. Note: this dressing can be refrigerated overnight for best flavor!
In a large bowl, toss the spinach with the cucumber, tomatoes, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing over the salad and serve.
Note: you can mix baby spinach and baby arugula if you like.