Greek Spinach Salad

Okay, my parents have made it clear to me that if this were real "Greek Salad", it wouldn't have spinach. But I think it tasted great anyway--Greek styled spinach salad, I don't know, whatever. Tasted good and went well with the chicken gyros I made for dinner that night! Half a red onion is kind of a lot, so you can add as much as you want for color, but if you're not a huge red onion fan feel free to limit the amount.

Greek Spinach Salad
Recipe from The Curvy Carrot

5 ounces fresh spinach leaves
3 tablespoons extra-virgin olive oil
2 tablespoons shallot, minced (1 medium shallot)
1 teaspoon garlic, minced (1 clove)
1 teaspoon dried oregano
Salt, to taste
Pepper, to taste
Pinch granulated sugar
2 tablespoons lemon juice
3 ounces feta cheese, crumbled
1/2 red onion, sliced thinly or as desired
2 teaspoons capers
1/2 cup kalamata olives, sliced
1 small tomato, sliced

In a sauté pan over medium heat, combine the oil, garlic, oregano, and sugar and season as desired with salt and pepper, stirring frequently, until the shallot is softened, about 2-3 minutes.

Add the lemon juice to the sauté pan and lightly stir to combine (the mixture will look slightly separated).

Place the spinach in a separate large bowl, and slowly pour the hot dressing over the spinach and toss to coat thoroughly.

Add the feta, red onion, capers, tomato, and kalamata olives and toss lightly to combine.  Serve immediately.