Green Leaf (v) Recipe

make EVOO garlic spread

In a small bowl, combine the extra-virgin olive oil, minced garlic, lemon juice, salt, and black pepper. Whisk until well combined and slightly emulsified. Let sit 5–10 minutes to allow garlic to mellow and infuse the oil.

Place the crumbled feta in a small bowl and gently stir in 1 tablespoon of the prepared EVOO garlic spread to soften and flavor the feta. Reserve remaining garlic oil for assembly.

Prepare the vegetables: slice the tomatoes about 1/4 inch thick, thinly slice the red onion, halve the pitted kalamata olives, and tear the basil leaves. Pat spinach dry if any moisture remains.

If you prefer milder onion, soak the thin red onion slices in cold water for 5 minutes, then drain and pat dry before assembling.

Toss the spinach lightly with 1–2 teaspoons of the reserved garlic oil to coat and season the leaves.

Lay out the crusty bread or flatbread. If using crusty bread, slice 1/2-inch thick and toast lightly under a broiler or in a toaster oven until just golden (1–2 minutes). If using flatbread, warm for 1–2 minutes in a skillet or oven.

Spread a thin layer of the remaining EVOO garlic spread over each bread slice or over the warm flatbread surface.

Evenly distribute the garlicky spinach across the bread, then layer tomato slices over the spinach. Scatter the red onion slices and halved olives on top.

Crumble or spoon the softened feta evenly across the assembled vegetables. Sprinkle the torn basil leaves and dried oregano over everything.

Finish with a light sprinkle of flaky sea salt and, if using, a pinch of red pepper flakes. Drizzle any remaining garlic oil over the top for extra shine and flavor.

Serve immediately while bread is warm and crisp. Leftovers (unassembled components) can be stored separately: dressed spinach 1 day refrigerated, tomatoes and onions 2 days, feta 3–4 days.