|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
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