Inspired by a Mediterranean warm spinach salad I’ve eaten at several restaurants, I created this summer-version of it with cold, but cooked, spinach and cooling yogurt. Thankfully, spinach is one of the few “mainstream” and “international” green vegetables that you get almost all year round. The weeks I spend in Calcutta, I struggle with ideas to incorporate other green vegetables that I’ve ever heard of or even like. I’ve already given up on broccoli for the rest of the year until it cools down because I found a few things in there that I don’t like to see in my food (can’t unsee them). Anyway – back to the this summery spinach and yogurt salad with crispy onions!
This is likely going to be one of my new favorites for this season, because it pairs so well with all my favorite Middle Eastern mezze and Mediterranean tapas. For lunch a few days ago, I put it together with hummus, roasted red and yellow peppers with rosemary and a flatbread topped with za’atar and olive oil. All these are easy to make ahead too, which make them perfect for when you’re having people over. If you still prefer a warm spinach salad, you can sauté the spinach instead of blanching it, and serve it warm. The crispy onions are possibly the best part about this. Baking them for a few minutes on a high temperature is much healthier than frying them, but you still get a lot of that great charred-sweet-onion flavor.
If you try making this spinach and yogurt salad with crispy onions, do let me know! I’d love to hear from you. Tag me on Instagram @theindiaedition or leave a comment below.
- 2 large handfuls or approximately 60g spinach
- ¾ cup/200g yogurt, hung overnight OR ⅓ cup + 1 tbsp/100-120g greek yogurt
- 1 onion, slice long and thin
- 1-2 cloves of garlic, grated or crushed
- Juice of ½ lemon
- Salt and pepper to taste
- 1 tbsp extra virgin olive oil (optional)
- Place the sliced onions in an oven-safe tray or dish. Bake at 200C for 8-10 minutes or until they are sufficiently crisp and browned.
- Blanch the spinach for 1-2 minutes, transferring to iced cold water immediately to stop it from cooking further. Squeeze out the excess water and chop.
- In a small bowl, combine the yogurt, a pinch of salt and the grated garlic cloves.
- To plate, arrange the spinach in a circle, drizzling the lemon juice over it. Fill the center with the yogurt and top with onions. Sprinkle salt and pepper as needed. Drizzle 1 tbsp of extra virgin olive oil if using.