Description
Hearty Almond Greek Salad is a vibrant and refreshing dish that bursts with flavor. This delightful blend of crunchy spinach, juicy cherry tomatoes, crisp cucumber, creamy feta, and briny olives is topped with toasted almonds for added texture. Perfect as a side or light main course, this salad brings Mediterranean flair to your table while evoking memories of sunny picnics and laughter. Quick to prepare and visually stunning, it’s an ideal choice for summer gatherings or healthy lunches.
Ingredients
Scale
- 4 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
- 1/3 cup toasted almonds
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
Instructions
- Rinse all vegetables under cool water and pat dry.
- Chop the cherry tomatoes in half, dice the cucumber into bite-sized pieces, and slice the red onion thinly.
- In a large bowl, combine spinach, tomatoes, cucumber, red onion, olives, and feta cheese.
- Toss in the toasted almonds just before serving for added crunch.
- Drizzle with olive oil and lemon juice; sprinkle with oregano. Toss gently to coat.
- Serve immediately in a beautiful bowl or on individual plates.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1.5 cups (180g)
- Calories: 260
- Sugar: 3g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For extra protein, add grilled chicken or chickpeas. Swap almonds for walnuts if desired. Store leftovers in an airtight container without dressing for up to three days.