Greek Spinach & Lentil Salad

Some dishes feel like little secrets of balance—where earthy meets bright, and simple feels unexpectedly rich. This salad is one of them. Tender spinach, sweet tomatoes, briny olives, and just enough lentils to ground it all. The tahini dressing wraps it together like a velvet ribbon, tangy and nutty at once. A bowl that looks modest, but tastes like a quiet kind of luxury.

Ingredients:

• 2 handfuls of baby spinach
• 3 tablespoons of boiled green lentils
• 4 cherry tomatoes
• 6 green olives
• 1 tablespoon of fresh basil, chopped

For the sauce:

• 1 tablespoon of tahini
• 1 tablespoon of olive oil
• 1/2 tablespoon of red wine vinegar
• 1/2 garlic clove, minced
• Salt and pepper to taste

Method:
In a large bowl, whisk together tahini, olive oil, vinegar, garlic, salt, and pepper until smooth.
Add spinach, lentils, cherry tomatoes, olives, and basil. Toss well to combine and coat everything in the creamy sauce.

Serve fresh.