If you think Greek salad is all about tomatoes and cucumbers… think again. There’s a secret ingredient Mediterranean locals have been using for generations that adds more nutrients, a fresher bite, and a whole new depth of flavor. And no, it’s not just about the feta…

Spinach. Yes, that humble green leaf you toss in smoothies or omelets has a long history in Mediterranean cooking, and when added to a classic Greek salad, it brings a slightly earthy, vibrant contrast to the briny feta and zesty dressing. Greek islanders, especially in Crete, have long mixed wild greens into their salads, making them even healthier and heartier. And now, you can do the same in your kitchen…

Ready to give your Greek salad a nutritious upgrade without losing its authentic taste? Let’s dive in!

Reasons you Will Love The Greek Salad

• Why Spinach Works Wonders
  • Traditional Greek salads use crisp veggies, but spinach adds a soft, earthy contrast.
  • It absorbs flavors beautifully, especially with a proper Greek dressing.
  • Plus, it’s packed with iron, antioxidants, and vitamins—without overpowering the dish…
• The Key to Perfect Balance
  • Not all spinach is the same—baby spinach is tender, while mature leaves are heartier.
  • Mixing it with classic Greek salad ingredients keeps the traditional flavor intact.
  • The right ratio? About one-third spinach to two-thirds traditional veggies…
• How to Avoid the Most Common Mistake
  • Adding spinach too early leads to wilting, ruining the perfect texture.
  • The best trick? Dress your salad right before serving to keep it fresh.
  • And never, ever store leftovers already dressed—unless you enjoy soggy greens…
• Spinach + Feta = The Ultimate Greek Combo
  • Spinach and feta are a match made in Mediterranean heaven—just ask spanakopita lovers!
  • The creamy, salty feta balances the slightly bitter notes of spinach.
  • Want to make it even better? Use barrel-aged Greek feta for max flavor…
• The Unexpected Greek Trick to Elevate the Dressing
  • Greek salads shine with a simple dressing, but there’s a game-changing addition…
  • A touch of honey balances acidity, making the spinach taste even fresher.
  • And if you want true Greek authenticity? Use PDO-certified extra virgin olive oil.

Greek Salad Ingredients (Serves 4)

🫒 For the Salad:

• 150g / 5 oz baby spinach leaves (washed and dried)
• 200g / 7 oz cherry tomatoes (halved)
• 1 medium cucumber (sliced into half-moons)
• ½ small red onion (thinly sliced)
• 100g / 3.5 oz barrel-aged Greek feta (crumbled or cubed)
• 50g / 1.7 oz Kalamata olives (pitted and halved)

🍋 For the Dressing:

• 60ml / ¼ cup extra virgin olive oil (preferably PDO-certified)
• 1½ tbsp fresh lemon juice or red wine vinegar
• 1 tsp dried oregano (Greek oregano for best flavor)
• ½ tsp Dijon mustard (optional, for extra emulsification)
• ½ tsp honey (balances acidity)
• Salt & freshly ground black pepper (to taste)

Optional Add-Ins:

• ½ green bell pepper (thinly sliced) for a crunchier texture
• 1 tbsp capers for a briny twist
• A handful of toasted pine nuts for added nuttiness

How to Make Greek Salad with Spinach

1️⃣ Prepare the Vegetables

• Wash and dry the baby spinach thoroughly to prevent excess moisture from diluting the dressing.
• Slice the cucumber into half-moons (keep the skin on for texture and nutrients).
• Halve the cherry tomatoes for juicy bursts of flavor.
• Thinly slice the red onion—if you prefer a milder taste, soak the slices in cold water for 10 minutes and drain.
• If using, thinly slice the green bell pepper for extra crunch.

✅ Visual checkpoint: Your vegetables should be vibrant, crisp, and evenly prepped.

2️⃣ Make the Dressing

• In a small bowl or jar, whisk together extra virgin olive oil, lemon juice (or vinegar), honey, oregano, Dijon mustard, salt, and black pepper.
• Shake or whisk vigorously until emulsified.

👃 Aroma milestone: You should smell the bright acidity of the lemon, balanced by the herbaceous oregano and rich olive oil.

3️⃣ Assemble the Salad

• In a large bowl, combine the spinach, tomatoes, cucumber, and onion.
• Add the Kalamata olives for a deep, briny kick.
• Gently toss everything to distribute the flavors.

🫒 Taste test: The base should have a mix of textures—crisp cucumbers, juicy tomatoes, and tender spinach leaves.

4️⃣ Add the Feta & Dressing

• Crumble or cube the Greek feta and sprinkle it over the salad.
• Just before serving, drizzle the dressing evenly over the salad. Toss lightly to coat.

✅ Final checkpoint: The feta should stay intact, and the dressing should glisten over the greens without making them soggy.

5️⃣ Serve & Enjoy!

• Plate immediately and enjoy with warm pita bread or grilled chicken for a heartier meal.
• For an authentic Mediterranean touch, serve alongside a glass of crisp white wine or a refreshing iced tea with mint.

🥗 Pro Tip: For an even more authentic Greek experience, serve the salad with a whole feta block on top instead of crumbling it.

Common Mistakes to Avoid

❌ Adding the Dressing Too Early

• Spinach wilts quickly when exposed to acidic ingredients like lemon juice or vinegar.
• ✅ Solution: Always add the dressing right before serving to keep the greens fresh and crisp.

❌ Using the Wrong Type of Spinach

• Mature spinach leaves are too tough and can overpower the salad’s texture.
• ✅ Solution: Stick to baby spinach, which is tender and blends well with the other ingredients.

❌ Skipping High-Quality Olive Oil

• The dressing is simple, so the olive oil’s flavor really matters. Cheap or low-quality oil can make the salad taste flat.
• ✅ Solution: Use PDO-certified Greek extra virgin olive oil for the best taste and authenticity.

❌ Overmixing the Salad

• Tossing too aggressively can crush the spinach and break the feta into tiny pieces.
• ✅ Solution: Toss lightly, preferably with clean hands or a large spoon, to keep textures intact.

❌ Using Pre-Crumbled Feta

• Pre-crumbled feta often has anti-caking agents that affect texture and flavor.
• ✅ Solution: Buy a block of Greek feta and crumble it yourself for a creamier, fresher bite.

Frequently Asked Questions

🔹 Can I use frozen spinach instead of fresh?
No, frozen spinach is too watery and lacks the crisp texture needed for a fresh Greek salad. Stick to fresh baby spinach for the best results.

🔹 What’s the best type of feta to use?
The best option is barrel-aged Greek feta, which is creamier and more flavorful than pre-packaged crumbles. Look for PDO-certified feta made from sheep’s milk or a mix of sheep and goat milk.

🔹 Can I make this salad ahead of time?
Yes, but store the dressing separately and add it just before serving. If mixed too early, the spinach will wilt, and the vegetables will lose their crunch.

🔹 What if I don’t like raw onions?
Soaking sliced onions in cold water for 10 minutes reduces their sharpness while keeping their crunch. You can also substitute with shallots for a milder taste.

🔹 Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, or even chickpeas pair well with this salad. If using meat, marinate it in lemon, olive oil, and oregano for a true Mediterranean flavor.

🔹 What can I serve with this salad?
It pairs beautifully with grilled pita bread, hummus, tzatziki, or a side of lemon-roasted potatoes. For a heartier meal, serve it alongside grilled lamb or fish.

Now that you’ve mastered this nutritious twist on a classic Greek salad, it’s time to bring the Mediterranean to your table! With the perfect balance of fresh spinach, juicy tomatoes, briny olives, and creamy feta, this salad proves that small tweaks can make a big impact.

Whether you enjoy it as a light lunch, a side dish, or a base for a protein-packed meal, this Greek Salad with Spinach is guaranteed to become a staple in your kitchen. Don’t forget—the key is in the quality of ingredients and that last-minute dressing drizzle!

And if you are craving more mouthwatering recipes? Check out our ultimate guide here.