This is salad is simple.
It's also really delicious, impressive, and it's a definite crowd-pleaser at pot-lucks and get-togethers.
Get some young spinach leaves, or baby spinach. I just buy the stuff pre-washed in the bag or container from my local market, give it another rinse and let it dry. I go for the baby spinach/young spinach because the full leafy stuff tastes too bitter and tough to me.
Give your (young and tender and washed and dried) spinach a rough chop until the leaves are in bite-sized pieces, and throw them into a large bowl. If you are moderately skilled with kitchen scissors (who isn't?), you can just snip the leaves into the right size right there in the bowl.
Chop some cucumber, ripe tomatoes and green bell pepper, and slice some black olives and red onion. It doesn't have to be neat and pretty here- rustic is good.
Rustic, in this case, being a euphemism for my being too lazy to chop it all neat and pretty.
You don't want the pieces too small, and you don't want them oversize. Just…bite-sized.
Add the veggies to the spinach in the bowl.
Add the fruit to the spinach in the bowl. And thank you, Erica W., for pointing out that all of these things are actually fruits. Smart@ss. :D
Now, with all your fruits in the bowl with the spinach, crumble your feta cheese over the top.
Oh, if you like pepperoncini's (banana peppers), slice some into rings and add those in as well.
Belatedly, I've realized that I probably could have saved myself some typing and picture taking by just saying 'throw all the ingredients together in a bowl'. But where's the fun in that?
In a small jar, mix up your salad dressing. The ingredients are simple: light olive oil, red wine vinegar, lemon juice, salt, pepper, oregano, and a pinch of cayenne.
Approximately 10 minutes before serving, pour on the dressing with a light hand and toss the salad.
6 cups baby spinach leaves, chopped into bite-size pieces
2 -3 plum or roma tomatoes, chopped
1 cucumber, seeded and chopped (peeled, if desired)
1 red onions, cut in thin slices
1 green bell pepper, seeded and chopped
1/2 cup feta cheese, crumbled
1 cup black olive, sliced
1/2 cup pepperoncini's, sliced
3/4 cup light olive oil
2 tsp lemon juice
2 teaspoons dried oregano
2 tablespoons red wine vinegar
1/2 teaspoon salt ( or to taste)
1/2 teaspoon fresh ground black pepper ( or to taste)
1/4 teaspoon cayenne pepper (optional)
Combine all salad ingredients in a large bowl.
Blend dressing ingredients in a jar or container with a lid.
10 minutes before serving, shake dressing well and pour over salad, toss to combine.