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Cut large leaves of spinach into halves or thirds and wash thoroughly.
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Crush olives and remove pit - tear meat in half.
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Place spinach in large bowl and toss with onions, garlic, mint, olives and vinegar. Break up feta and crumble over the spinach.
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Heat the olive oil until it is very hot but just short of smoking. Immediately pour over the salad, turning the leaves with tongs to coat all the leaves.
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Taste and season with more vinegar if desired.
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Serve with croutons, if desired. To make croutons: Preheat oven to 400°. Brush baguette with olive oil and toast in the oven until is crisp and lightly browned.