A good, simple salad. Easy to put together and enjoyable to eat. Sometimes I like to swap out the spinach for black kale. Leftovers will keep very well in the fridge if made with kale. If using spinach, baby spinach is preferred, but mature spinach will work just fine too.

You can use any oil and vinegar you like to make the dressing. Personally I prefer balsamic vinegar and olive oil. For this particular iteration, there happened to be a nice basil-infused olive oil and strawberry-balsamic vinegar available and they made a lovely complement to the spinach.

As for the cheese... A pressed, salted dolyak milk cheese would be ideal. But, as with so many Tyrian kitchen staples, I have found that it is basically impossible to find here. As a substitute, I have suggested a good-quality feta cheese. Many modern feta cheeses are made with cow's milk. This is fine. But if you can find a feta made with goat's milk or -- better yet -- a blend of goat and sheep milk, that would provide the closest flavour to the rich, slightly tangy dolyak cheese of Tyria. I think three parts goat's milk to one part sheep's milk generally provides the best balance.

Spinach Salad

Ingredients

• 300g spinach, rinsed very well
• 1 small red onion, halved and thinly sliced
• 100g feta (goat or goat-sheep blend preferred)
• 4-6 Tbsp. Simple Dressing

Directions

1. Add all the ingredients to the salad bowl, pouring the dressing over last.
2. Toss to combine.