Greek-Style Feta and Spinach Salad with Cucumber Dressing

4 servings
20 min prep time
20 min total time



1 (8-ounce) bag baby spinach, washed and dried

1 pint mixed red and yellow cherry tomatoes, cut in half

1 small red onion, sliced thin

4 ounces Kalamata olives

4 ounces Vermont Creamery Goats' Milk Feta


8 ounces Vermont Creamery Fromage Blanc

1 tablespoon chopped fresh mint

1 clove garlic, smashed and minced

1/4 teaspoon freshly ground peppercorn

1/4 teaspoon sea salt

1 small cucumber , peeled, seeded, and chopped


  • STEP 1

    Put all the dressing ingredients in a food processor and pulse until mixed well. This can be made ahead and kept for 3 days if needed.

  • STEP 2

    Toss salad ingredients with dressing and top with feta triangles, cubes, or slices.