Inspired by Greek spanakopita, this salad has all the flavour without the extra buttery flakey pastry calories. There is a heavy helping of herbs, brightened up with the juice and zest of a lemon, a hit of garlic and then rounded out with the salty bursts of feta and briney pops of marinated olive. For extra credit, I’ve been serving this as a light but hearty weekend lunch topped with my oven baked meatballs. I can prep the whole salad in pretty much the time it takes for the meatballs to cook so these two recipes compliment each other well. If you are looking for more Salad & Side Dish…