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This bright spinach, tomato and feta salad brings sunshine to your plate, blending earthy spinach with sweet juicy cherry tomatoes and tangy creamy feta cheese. It always reminds me of summer picnics and family get-togethers where good food and laughter go hand in hand.
I whipped this up during an impromptu lunch with friends and it instantly became our go-to summer salad. Even my kids, who normally turn their noses up at anything green, always ask for seconds.
Ingredients
- 4 cups fresh spinach: these soft leaves create a nutritious base with a nice texture
- 1 cup cherry tomatoes: cut in half, their sweetness perfectly balances the tangy dressing
- 1/4 cup red onion: thinly sliced adds a bit of zip and beautiful contrasting color
- 1/3 cup crumbled feta cheese: its creamy texture and salty taste really makes the whole salad pop
- 2 tablespoons olive oil: go for good quality to bring out all the flavors
- 1 tablespoon balsamic vinegar: its gentle tang works wonderfully with everything else
- 1 teaspoon Dijon mustard: helps the dressing come together and adds flavor depth
- Salt and pepper: to taste, just add what you like
- 1 tablespoon sunflower seeds (optional): gives a nice crunch
- 1/4 cup sliced cucumber (optional): adds extra coolness
- 1/4 cup olives (optional): brings authentic Mediterranean flavor
- Fresh herbs like basil or parsley (optional): great for a final aromatic touch
Step-by-Step Instructions
- Prep the spinach:
- Dunk spinach in cold water and swish it around to get rid of any dirt. Drain in a colander then pat dry with a clean towel or use a salad spinner so your salad won't get soggy.
- Slice the tomatoes:
- Cut cherry tomatoes in half with a sharp knife. If you're using different sized tomatoes, adjust your cuts so all pieces end up about the same size for even eating.
- Crumble the feta:
- Break the feta into small chunks using your fingers or a fork. Authentic brined feta tastes way better than the pre-packaged stuff.
- Put the salad together:
- In a big bowl, toss together the clean spinach, cut tomatoes and sliced red onion. Arrange everything so the different colors look nice together.
- Mix up the dressing:
- In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, salt and pepper until it's all blended. The mustard helps keep the dressing from separating and coats everything nicely.
- Season and serve:
- Pour the dressing over the salad right before serving and gently toss until everything's coated. Sprinkle with sunflower seeds and fresh herbs if using them for the finishing touch.
My favorite thing in this salad has to be the feta. I always try to get authentic sheep's milk feta for that unbeatable deep flavor. During one crazy heatwave, this salad saved our family dinner when our oven broke down. It's been a summer gathering staple ever since.
Storage
This salad keeps in the fridge in an airtight container for up to 2 days if you store the dressing separately. Dressed spinach wilts quickly, so keep everything apart if you're making it ahead. For best results, prep all the ingredients but don't mix them until you're ready to eat.
Ingredient Swaps
Don't have everything on hand? No problem. Swap spinach for arugula or mache for a stronger flavor. Replace feta with fresh goat cheese or mozzarella. For a vegan version, try marinated crumbled tofu instead of cheese. Fresh lemon juice works great in place of balsamic vinegar if you want a brighter zing.
Serving Ideas
This salad is great on its own but can easily become a full meal. Add protein like grilled chicken, shrimp or roasted chickpeas. Serve with crunchy garlic bread for a complete Mediterranean meal. For parties, show it off in a clear glass bowl so everyone can see all the pretty colors.
Cultural Background
This salad draws from Mediterranean flavors, especially Greek, where spinach, tomatoes and feta often appear together. In traditional Greek cooking, you'll find these ingredients in dishes like spanakopita. The simplicity of this recipe captures the Mediterranean approach of letting quality ingredients shine without fussing too much.
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Frequently Asked Questions
- → Comment garder cette salade fraîche plus longtemps ?
Mettez-la au frais dans un récipient fermé, mais avec la vinaigrette à part pour éviter que les feuilles ramollissent.
- → Par quoi remplacer les épinards si je n'en ai pas ?
Vous pouvez utiliser de la roquette, mâche ou même du chou kale selon vos goûts.
- → Quelle huile d'olive donne un meilleur goût ?
Optez pour une extra-vierge, de préférence de haute qualité, pour une saveur riche.
- → Est-il possible de rendre la salade plus résistante grâce aux protéines ?
Certainement ! Complétez avec du poulet grillé, oeufs durs ou même des pois chiches.
- → Comment y ajouter encore plus de couleurs et saveurs ?
Incluez des radis, olives noires, concombres ou poivrons variés pour plus de peps.