If the Greek olive oils and gourmet products from Kalios have already conquered the tables of top chefs such as Alain Passard, Yannick Alléno, and Arnaud Faye, the fine food brand recently opened a gourmet take-away counter at Paris’s Gare de Lyon. And what could be better than the fresh taste of a fusilli spinach salad to keep that holiday feeling alive? Here’s the recipe shared by the Kalios team so you can bring the best of Greece home—in just 15 minutes!
Ingredients
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200 g fusilli pasta
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100 g mesclun salad mix
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100 g fresh baby spinach leaves
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150 g PDO feta cheese, crumbled
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A handful of fresh herbs (basil, mint, parsley, chives…)
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4–5 tbsp Kalios basil-infused olive oil
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Freshly ground black pepper
Instructions
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Cook the fusilli in salted boiling water according to the package instructions. Drain and let cool to room temperature.
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Wash the spinach and mesclun thoroughly, then dry gently to keep them crisp.
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Crumble the feta by hand for a rustic, generous texture.
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Finely chop the fresh herbs (basil, mint, parsley, or chives, depending on your taste).
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In a large bowl, combine the cooled pasta with the spinach and mesclun.
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Add the crumbled feta, chopped herbs, and a drizzle of basil-infused Kalios olive oil.
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Season generously with black pepper. No need for salt—the feta provides the perfect balance!
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Plate the salad in a large bowl or serving dish.
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Garnish with whole fresh herb leaves for a final touch of color and freshness.
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Finish with another drizzle of basil-infused olive oil for extra aroma.
Looking for more inspiration? Try the signature pizza recipe from Le Bristol or a Caesar salad reinvented for airfryer fans.
