....What a bright, bright "sunshiny day"...I can see clearly now the rain has gone......she breaks out in song...best stick to shower singing baby or keep your day job as they say...wink...wink...It is the perfect beginning to my holiday. There is nothing like a long walk in the sunshine to invigorate you and get those creative juices flowing. Makes a person hungry as well. I have had this spinach salad in mind for about a week so I had better get cracking on the spinach before it wilts and becomes something unrecognizable in my fridge.I don't pretend to be an expert on Greek foods I just happen to really LOVE Mediterranean cuisines and flavours. Therefore I thought the perfect way to finish off the rest of the spinach would be to perfect this inspired Greek Spinach Salad.
In the middle of winter those little red bombs that pass as tomatoes can definitely be improved upon. They are best dropped over the side of a bridge....that wasn't me you saw on the new overpass on Highway 97....I promise you. Since I do live in Canada what passes as a tomato in winter can sometimes surprise you. We can actually come across some pretty decent tomatoes coming from the greenhouses or imported. Sometimes they even bear some resemblance to summers bounty. At the height of summer when the tomatoes are ripe and the cucumbers copious, this salad celebrates the season. For now I will just have to make do and dream of the warm, lazy, hazy days of summer. On a day like today I can honestly believe that Spring..or maybe even summer is on it's way...it is 5 Celcius.. the snow is gone from the pathways...rollin'...rollin'...rollin' on the river...there she goes again!!!!!!
Serve this spinach salad as a main course for dinner, with a side of pita and tzatziki, or as a side salad with grilled lamb chops.
**Greek Spinach Salad**
1/2 - 1 T dried Greek oregano
1 large clove of garlic, peeled
Pinch of coarse salt
¼ cup red wine vinegar
½ cup + 2 T extra virgin olive oil
1 large bunch of fresh spinach, washed, de-stemmed and dried
8 oz. feta cheese, coarsely crumbled
1 green or red bell pepper, cut into 1/4-inch slices
2 large tomatoes or a half pint of cherry tomatoes, chopped
1 cucumber, peeled and chopped
⅓ cup finely chopped red onion
½ cup Kalamata olives, with or without pits
Freshly ground black pepper
1 large clove of garlic, peeled
Pinch of coarse salt
¼ cup red wine vinegar
½ cup + 2 T extra virgin olive oil
1 large bunch of fresh spinach, washed, de-stemmed and dried
8 oz. feta cheese, coarsely crumbled
1 green or red bell pepper, cut into 1/4-inch slices
2 large tomatoes or a half pint of cherry tomatoes, chopped
1 cucumber, peeled and chopped
⅓ cup finely chopped red onion
½ cup Kalamata olives, with or without pits
Freshly ground black pepper
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To make the dressing :Place the dried oregano, garlic clove, and pinch of salt in a mortar or food processor bowl. Pound or pulse into a paste, then mix in the vinegar until smooth. Drizzle in olive oil and whisk or blend until the dressing comes together.
To make the salad: place spinach leaves in a large bowl and toss with the dressing.
To make the dressing :Place the dried oregano, garlic clove, and pinch of salt in a mortar or food processor bowl. Pound or pulse into a paste, then mix in the vinegar until smooth. Drizzle in olive oil and whisk or blend until the dressing comes together.
To make the salad: place spinach leaves in a large bowl and toss with the dressing.
Add the rest of the ingredients and give everything a toss. Season to taste with black pepper and salt. 
