Green Greek Salad

Author: Lu

This green Greek-style salad highlights ingredients that have been staples in Mediterranean kitchens since antiquity. Dill and feta were commonly paired in Greek home cooking long before tomatoes became widespread, making this fresh, herb-forward salad closer to the oldest forms of Greek salads.

Ingredients:

• salt	to taste
• extra virgin olive oil	3 tablespoons
• lemon juice	1 1/2 tablespoons
• green onion	2–3 stalks
• freshly ground black pepper	to taste
• cucumber	1 large
• fresh spinach	120–150 g
• fresh dill (finely chopped)	2–3 tablespoons
• feta cheese (crumbled)	100 g

1. Wash and dry the spinach thoroughly. If the leaves are large, tear them into bite-size pieces.

2. Slice the cucumber into half-moons or quarters.

3. Finely chop the green onion and dill.

4. Place spinach, cucumber, green onion, and dill in a large bowl.

5. Whisk olive oil with lemon juice, salt, and pepper.

6. Pour the dressing over the salad and toss gently.

7. Add crumbled feta on top and give a light final toss.

TIPS:

- Add a few olives or capers for a more classic Greek note.

- Serve immediately to keep the spinach fresh and crisp.

- This salad pairs perfectly with grilled fish, chicken, or warm pita bread.