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Spinach, feta, and tomato salad

May 12, 2010

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Serves 6

6 ounces fresh baby spinach
1/2 large sweet onion, thinly sliced into rings
2 cups cherry or grape tomatoes, halved
3/4 cup pitted Kalamata olives
8 ounces feta, crumbled
Olive oil (for sprinkling)
2 tablespoons chopped fresh mint
Freshly ground black pepper
3 large pita (for serving)

1. On a platter, arrange the spinach, onion, tomatoes, olives, and feta.

2. Drizzle with oil and sprinkle with mint and pepper. Serve with pita.

Adapted from Rima Gerges-Maalouf