This Fresh Spinach Tomato Salad is a burst of color and taste! With crisp spinach, juicy tomatoes, and tangy feta cheese, it’s a light and refreshing dish perfect for any meal.
Who knew salads could taste this good? I love throwing in a sprinkle of extra feta on top! It just makes everything better, don’t you think? 🥗
Key Ingredients & Substitutions
Spinach: Fresh baby spinach is a must for this salad. If you can’t find baby spinach, you can use regular spinach but chop it finely. Kale could work too, but it may need some massaging to make it tender.
Cherry Tomatoes: Cherry tomatoes add sweetness and color. You can substitute with diced larger tomatoes, but you might miss that pop of sweetness. Grape tomatoes are also a great alternative!
Pasta: Orecchiette is fun and holds the dressing well. If you’re gluten-free, use a gluten-free pasta like quinoa or brown rice pasta. You can skip the pasta altogether for a low-carb option.
Feta Cheese: Crumbled feta gives that tangy kick. If you can’t find feta, goat cheese or even Cotija cheese can work. For a vegan option, try crumbled tofu marinated in lemon juice.
Red Onion: Red onion adds sharpness. If it’s too strong for your taste, you can use green onions or shallots for a milder flavor.
How Do I Properly Dress the Salad for Best Flavor?
Getting the right dressing balance is crucial. Here’s how to ensure it’s perfect:
- Whisk the olive oil and vinegar/lemon juice until it’s slightly thick. This emulsifies the dressing, making it stick to the ingredients.
- Pour the dressing over the salad instead of the other way around, to evenly coat without drowning it.
- Always taste the dressing before adding it all. Adjust the flavors – maybe a bit more vinegar for brightness or olive oil for richness.
- Let the salad sit for a few minutes after dressing. This helps all the flavors combine beautifully!
Fresh Spinach Tomato Salad With Tangy Feta Cheese
Ingredients You’ll Need:
For the Salad:
- 3 cups fresh baby spinach leaves, roughly chopped
- 1½ cups cherry tomatoes, quartered
- 1 cup orecchiette pasta (or small shell pasta), cooked and cooled
- ½ cup red onion, finely diced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 20 minutes to prepare, including cooking the pasta. If you choose to chill it for 30 minutes to let the flavors meld, that’s a great idea! The whole process is quick and easy, making it perfect for a light lunch or a refreshing side dish.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of water and cooking the orecchiette pasta according to the package instructions until it’s al dente. Once it’s cooked, drain it and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
2. Mix the Veggies:
In a large salad bowl, add the roughly chopped spinach, quartered cherry tomatoes, finely diced red onion, and chopped parsley. This colorful combination is not only pretty but packed with flavor!
3. Toss in the Pasta:
Once the pasta has cooled, add it to the salad bowl. Gently toss everything together to ensure that the vegetables and pasta are well mixed.
4. Whisk Up the Dressing:
In a small separate bowl, whisk together the extra virgin olive oil, red wine vinegar (or lemon juice), minced garlic, dried oregano, salt, and pepper. Mix until everything is well blended and you have a delicious dressing.
5. Dress the Salad:
Pour the dressing over the salad and give it a gentle toss to ensure everything is coated evenly. This is where the magic happens!
6. Add the Feta:
Sprinkle the crumbled feta cheese over the top of the salad. You can give it a gentle toss again or just leave it on top as a lovely garnish. The salty feta adds the perfect tang to each bite!
7. Taste and Adjust:
Now is a great time to taste your creation! If you think it needs a little kick, add more salt, pepper, or vinegar to suit your liking.
8. Serve and Enjoy:
Enjoy your fresh spinach tomato salad immediately, or let it chill in the fridge for about 30 minutes to let the flavors marry together beautifully. This vibrant salad is sure to be a hit!
Frequently Asked Questions
Can I Use Other Types of Greens Instead of Spinach?
Absolutely! If spinach isn’t your favorite, you can substitute it with arugula, kale, or mixed salad greens. Just be sure to chop them into bite-sized pieces for easy eating!
What Can I Use Instead of Orecchiette Pasta?
You can easily swap the orecchiette for any small pasta, such as bow ties, fusilli, or even quinoa if you’re looking for a gluten-free option!
How Long Will Leftovers Last in the Fridge?
Leftover salad can be stored in an airtight container in the fridge for up to 2 days. However, the salad will become a bit soggy as it sits, so it’s best enjoyed fresh!
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the dressing up to 3 days in advance. Just store it in a sealed jar in the fridge, and give it a good shake before using it on your salad.
