Spinach Salad with Feta, Olives and Sumac

Name: Spinach Salad with Feta, Olives and Sumac
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 cups (loosely packed) (240 g) fresh baby spinach, rinsed and dried thoroughly, rinsed and dried thoroughly; ¾ cup (about 5 oz) (150 g) crumbled feta cheese, preferably Greek or Bulgarian, crumbled into bite-sized pieces; ¾ cup (130 g) kalamata olives, pitted, pitted, halved or quartered; 1½ teaspoon (4½ g) ground sumac; 3 tablespoon (45 ml) fresh lemon juice, from 1 large lemon, freshly squeezed; ½ teaspoon (2½ g) lemon zest, from the same lemon, finely grated; ⅓ cup (80 ml) extra-virgin olive oil; ¼ medium onion (40 g) red onion, thinly sliced, thinly sliced or halved into thin rings (optional); to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A bright, tangy Mediterranean salad celebrating the peppery warmth of fresh spinach, creamy feta, briny kalamata olives, and the distinctive tartness of sumac. Simple to assemble, this salad works as a side dish or light lunch. The lemon-olive oil dressing ties everything together with fresh citrus and herbaceous notes.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 2 cups per person)

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Steps

Before you start

Rinse and dry the spinach thoroughly; excess water will dilute the dressing
Zest and juice the lemon before you begin
Have all ingredients prepped and ready before tossing (mise en place)

1
Make the lemon dressing
- In a small bowl, whisk together the lemon juice, lemon zest, and olive oil.
- Season with a pinch of sea salt and a few grinds of black pepper.
- Whisk for about 30 seconds until the dressing is well combined.
- Taste and adjust acidity or salt as needed—the dressing should taste tangy and bright.
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Ready when: Dressing is well-combined with visible lemon zest throughout
Tip: If the dressing tastes too sharp, add a touch more oil; if it feels flat, add a squeeze more lemon juice.
2
Assemble the salad base
- Place the dried spinach in a large mixing bowl.
- Gently scatter the crumbled feta cheese over the spinach, breaking it into bite-sized pieces as you go.
- Add the halved or quartered kalamata olives and the red onion (if using), distributing them evenly throughout.
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Ready when: Feta, olives, and onion are evenly distributed throughout the spinach
Tip: Handle the feta gently so it remains in nice pieces rather than becoming powdery. If the spinach is wet, excess moisture will ruin the salad.
3
Dress the salad
- Pour the prepared dressing over the salad in the bowl.
- Using two large spoons or salad servers, toss gently but thoroughly, lifting and turning the spinach from the bottom of the bowl to the top.
- Make sure every handful of spinach leaves is lightly coated with the dressing.
- The salad should glisten but not look wet or overdressed.
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Ready when: All spinach leaves are glistening with dressing, feta and olives are coated evenly
Tip: Toss gently to avoid bruising the delicate spinach leaves. Don't oversaturate—you want a light coating, not a soggy salad.
4
Plate and garnish
- Divide the dressed salad evenly among four bowls or plates (about 2 cups per serving).
- Just before serving, sprinkle 1/4 teaspoon (or about 3 to 4 pinches) of ground sumac evenly across the top of each serving.
- Serve immediately while the spinach is still crisp and tender.
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Ready when: Sumac is distributed across the surface of each serving and salad is ready to eat
Tip: Add the sumac at the very last moment just before eating—it will lose its vibrant red color and lemony punch if it sits in the dressing.

Good to know

Tips

Sumac is a dried spice with a lemony, slightly fruity tang—it's essential to the character of this salad and worth seeking out at Middle Eastern or specialty grocers, or online.
Dry your spinach thoroughly after rinsing; use a salad spinner or pat with clean kitchen towels. Wet spinach dilutes the dressing and creates a sad, soggy salad.
This salad is best served immediately after dressing, while the spinach is crisp and fresh. If you must make it ahead, dress it no more than 5 minutes before serving.
For a heartier meal, top with grilled chicken, crumbled hard-boiled eggs, or toasted chickpeas.

Storage & reheating

Store the spinach, feta, olives, and dressing separately in airtight containers in the refrigerator for up to 2 days. Assemble the salad just before serving to prevent the spinach from wilting. The dressing will keep for up to 5 days refrigerated.

Substitutions

fresh baby spinach, rinsed and dried thoroughly → Mixed baby greens, arugula, or lacinato kale (massaged with a pinch of salt for 2 minutes if using kale). Baby spinach is most authentic to a Mediterranean salad, but any tender green works. Kale will be less delicate and require gentle massage to tenderize.
crumbled feta cheese, preferably Greek or Bulgarian → Goat cheese or ricotta salata, crumbled. Goat cheese adds tanginess and creaminess; ricotta salata is drier and firmer. Both pair beautifully with sumac.
kalamata olives, pitted → Green Castelvetrano olives or any quality green or black olives, pitted. Use whatever olives you prefer. Green olives will be slightly less briny; adjust salt in the dressing accordingly.
ground sumac → Freshly grated lemon or lime zest combined with a tiny pinch of paprika. Sumac is unique and irreplaceable in flavor, but this substitution provides tartness and color. Add lemon zest to taste (about ¾ teaspoon) plus a pinch of paprika for warm color.