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 
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