This recipe comes from the well known The Greens Cookbook. Although it calls for spinach, feel free to use a variety of hardy greens, including the mix from this weeks’ share. The greens are tossed with very hot oil, which cooks it slightly. As the feta and olives are both salty, no additional salt is needed. The Greek flavors in this salad would go well with grilled lamb or salmon.

1 small red onion, quartered and thinly sliced

3 to 4 slices baguette per person

6 tablespoons olive oil

8-12 Kalamata olives, pitted

1 pound bunch spinach

1 clove garlic, minced

1 tablespoon mint leaves, finely chopped

2 tablespoons sherry vinegar

6 ounces feta cheese

Preheat oven to 375 degrees F. Cover the sliced onion with cold water and refrigerate until needed. Brush the bread with some of the olive oil and toast in the oven until it is crisp and lightly browned, 6 to 8 minutes. Pit the olives if needed and cut in half.

Remove any large spinach stems (or not, as you prefer). Cut large leaves into half or thirds, small leaves can be left whole. Wash greens and spin dry.

When you are ready to make the salad, drain the onions. Put the spinach in a large metal bowl and toss it with the onions, garlic, mint, olives, and vinegar. Break up the cheese and crumble it over the spinach. Heat the rest of the olive oil until it is very hot but just short of smoking. Immediately pour it over the salad, turning the leaves with a pair of metal tongs so that hot oil coats and wilts as many leaves as possible. Taste the greens and season with more vinegar if needed. Serve salad with croutons.