Greek Salad With Spinach and Romaine

Servings 1 large salad



  • 1 head romaine lettuce washed, dried, and chopped
  • 1 bunch of spinach washed and dried
  • 1 red onion thinly sliced
  • 2 cucumbers peeled and sliced
  • 1 container cherry or grape tomatoes washed, dried, and sliced in half
  • 1/2-1 cup brined pitted kalamata olives, to taste reserve 1/8 cup of brine for dressing
  • 8 oz crumbled goat cheese or feta


  • 1/8 cup cup kalamata olive brine
  • 1/3 cup olive oil
  • 1/4-1/3 cup red wine vinegar
  • 1 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp honey
  • Salt to taste


  1. 1. Add all salad ingredients to a large bowl and toss gently.

  2. 2. Add all dressing ingredient to a measuring cup and whisk together. Note: this version of Greek Dressing is pretty tangy. If you don't like as much tang reduce red wine vinegar to 1/4 cup.

  3. 3. Drizzle 1/2 the dressing over salad and toss. Drizzle additional dressing over the salad until salad has been dressed to your taste and toss again. There may be additional dressing leftover depending on how dressed you prefer your salad.

    Note: This salad can be dressed 1-2 hours ahead of when you plan to serve it. However, if you dress it too far ahead it will end up soggy.