Mediterranean Recipe

Prepare tomatoes

Wash tomatoes, remove cores, and cut into 1/2-inch wedges. If tomatoes are very juicy, gently pat with a paper towel to remove excess moisture.

Rinse baby spinach thoroughly, spin or pat dry, and transfer to a large salad bowl. If leaves are large, tear into bite-sized pieces.

If using whole Kalamata olives and they are not pitted, pit them and halve each olive. Add olives to the bowl with the spinach and tomatoes.

Crumble the feta cheese with your fingers or a fork into small chunks and add to the bowl, reserving a small amount for sprinkling on top if desired.

In a small bowl or jar add the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, and minced garlic.

Add dried oregano, salt, and black pepper. Whisk vigorously for 20–30 seconds (or close the jar and shake) until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning: add more salt, pepper, or lemon juice to balance acidity as needed.

Just before serving, drizzle the dressing over the salad ingredients in the large bowl. Toss gently but thoroughly to coat leaves, tomatoes, olives, and feta without breaking the tomato wedges.

If using, thinly slice 1/4 of a red onion into rings, separate the rings, and scatter over the dressed salad.

Sprinkle chopped fresh parsley and reserved feta on top for color and extra flavor.

Serve immediately so spinach stays crisp. Leftovers can be stored refrigerated in an airtight container for up to 24 hours; add a splash of fresh olive oil or lemon before serving again.