Boiled Leafy Green Greek Salad Recipe
This is a simple green leafy vegetables salad with spinach and olives setting its green tones. It is tinged with the quintessential cheese toppings, common to Greek salads.
Ingredients
Ingredients
- 3 bunches spinach (cut in strips, without stems)
- 1 tomato (chopped to medium-sized pieces)
- 1 medium-sized onion (finely chopped)
- 3-4 tbsp dark olives
- 8-9 iceberg lettuce leaves (chopped in strips)
- 2-3 cubes grated cheese (Amul cheese went into this)
- ¼-½ tsp black pepper powder
- ½ tsp chilli flakes
- 1 tbsp white vinegar (for a spicy & tangy taste)
- 2-3 tbsp olive oil
- 1 tsp salt
Instructions
The Making of the Salad
- Heat olive oil as customary, adding onions and tomatoes and stirring for a couple of minutes. (When I refer to a couple, I mean literally two minutes - taking care to not overheat the olive oil).
- Next stir in some vinegar, pepper powder, salt and chilli flakes.
- Now plonk in the spinach leaves, and prop up the stove on high heat to not allow the leaves to emit water. Stir roughly and let cook for 4-5 minutes.
- Top with grated cheese, dark olives, and “cool”. (As indicated in my previous Grecian recipes, all items need to be “cooled” before proceeding with the next step).
- Top with lettuce strips, arranging them well for effect. Garnish with some more grated cheese just before serving.