Greek Spinach Salad with Orange and Lalagia
A refreshing and vibrant salad that brings together the earthiness of spinach, the brightness of citrus, and the irresistible crunch of lalagia—a traditional fried dough from the Peloponnese. Serve it as a starter or a light lunch alongside grilled halloumi or chicken souvlaki.
Ingredients:
For the Salad:
6 cups fresh baby spinach, washed and dried
2 oranges, peeled and sliced into rounds or segments
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/3 cup crumbled feta cheese
1 tbsp fresh mint leaves, chopped (optional)
Salt and pepper, to taste
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Zest of 1 orange
Salt and freshly ground black pepper
For the Lalagia (Fried Dough Strips):
2 cups all-purpose flour
1/2 tsp salt
1 tsp dry oregano
1 tsp anise seeds or fennel seeds (optional, traditional)
3/4 cup lukewarm water
1 tbsp olive oil (plus more for frying)
Olive oil or light vegetable oil for frying
Instructions:
1. Prepare the Lalagia (fried dough):
In a large bowl, mix the flour, salt, oregano, and anise seeds (if using).
Add olive oil and lukewarm water gradually, mixing until a soft, pliable dough forms.
Knead for 5–6 minutes until smooth. Cover with a towel and let rest for 30 minutes.
Roll dough into a thin sheet and cut into long, thin strips (like rustic breadsticks).
Heat oil in a pan over medium heat. Fry the strips in batches until golden and crisp (about 1–2 minutes per side).
Drain on paper towels and let cool. Lightly salt while still warm.
2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, orange zest, salt, and pepper until emulsified.
3. Assemble the Salad:
In a large bowl, toss spinach, red onion, olives, and orange slices.
Drizzle with dressing and gently toss to coat.
Plate the salad and sprinkle with feta and fresh mint.
Top with a handful of lalagia strips just before serving for crunch.
Tips & Serving Ideas
For a heartier dish, add grilled chicken or chickpeas.
You can make the lalagia ahead of time—they stay crispy for up to 3 days in an airtight container.
Try substituting the orange with blood orange or grapefruit for a twist.