Using feta sliced from a block is a bit creamier and less salty than feta crumbles, though you can use either.
1/2 Small Red Onion (Thinly Sliced)
5 Ounces Baby Spinach
1 Cup Pitted Kalamata Olives
1 Green Bell Pepper (Thinly Sliced)
1/2 Cup Balsamic Dressing
1/2 Seedless English Cucumber (Thinly Sliced)
4 Small Tomatoes (Cut Into Wedges)
6 Ounces Chunk Feta (Sliced)
1/4 Teaspoon Dried Oregano
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Baguette (Sliced)
Rinse sliced red onion with cold water. Drain well and pat dry with paper towels. In large-size bowl toss baby spinach, olive, and bell pepper with dressing. Divide among 4 bowls.
Top bowls with cucumbers, tomatoes, onion, and feta. Garnish with oregano. Season with kosher salt and pepper.
Serve with sliced baguette.
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Total Time: 10 Minutes
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