This easy spinach tomato salad is fresh and colorful, featuring crisp spinach, juicy tomatoes, and creamy feta cheese. It’s a quick side dish that’s as tasty as it is pretty!
Every bite feels like a garden party in my mouth! I love serving it with grilled chicken for a healthy meal. Plus, it takes just minutes to whip up—perfect for busy days!
Key Ingredients & Substitutions
Spinach: Fresh baby spinach is best for a tender texture. If you can’t find it, you could substitute with arugula for a peppery kick or use regular spinach, but make sure to remove thick stems.
Tomatoes: I love using grape or cherry tomatoes for their sweetness. If they aren’t available, diced regular tomatoes work, but be sure to remove excess liquid to avoid a soggy salad.
Feta Cheese: Creamy feta adds a nice tang. If you’re looking for a dairy-free option, try using a plant-based feta or even avocado for creaminess.
Pasta: While the pasta shells add heartiness, you can skip them if you want a lighter salad. Cooked quinoa or couscous can also be great substitutes for a different texture.
Red Onion: For a milder taste, soak the chopped onion in cold water for a few minutes before adding it. You can also swap it with green onions for a fresher flavor.
How Can I Make My Salad Dressing Perfect?
The dressing is crucial to bringing this salad together. Here’s how to whip up a great dressing:
- In a small bowl or jar, combine 3 tbsp of extra virgin olive oil with 1 tbsp of red wine vinegar or lemon juice.
- Add 1 tsp of dried oregano, along with salt and freshly ground black pepper to taste.
- Whisk or shake well until all ingredients emulsify. This step ensures that oil and vinegar blend properly for a smooth, tasty dressing.
- Taste and adjust—if it’s too tangy, add more olive oil; if it’s bland, a pinch of salt or a splash of vinegar can enhance the flavor.
Always dress the salad right before serving for the freshest crunch! If you need to make it in advance, keep the dressing separate until you’re ready to serve.
Easy Spinach Tomato Salad with Feta Cheese
Ingredients:
- 8 oz (about 4 cups) fresh baby spinach, chopped
- 1 cup grape or cherry tomatoes, halved or quartered
- 1 cup cooked small pasta shells (optional, for added substance)
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped (optional garnish)
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes of prep time, plus an optional 30 minutes of chilling in the fridge. Perfect for quick lunches or as a colorful side dish at dinner!
Step-by-Step Instructions:
1. Cook the Pasta (if using):
If you’re adding pasta, start by cooking the small pasta shells according to the package instructions until they’re al dente. Once done, drain and rinse them under cold water to cool. Set aside while you prepare the rest of the salad.
2. Combine Fresh Ingredients:
In a large mixing bowl, toss together the chopped spinach, halved tomatoes, cooked and cooled pasta shells (if using), finely chopped red onion, and fresh parsley. This colorful combination creates a vibrant base for your salad!
3. Add the Feta:
Sprinkle the crumbled feta cheese generously over the top of the salad mixture. The creaminess of the feta will complement the freshness of the veggies beautifully!
4. Whisk the Dressing:
In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar (or lemon juice), dried oregano, and a pinch of salt and pepper. Whisk together until it’s well mixed and slightly emulsified.
5. Combine and Toss:
Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together with tongs or a large spoon to ensure the dressing evenly coats all of the ingredients without breaking apart the feta.
6. Taste and Adjust:
Give your salad a taste! If it needs a bit more flavor, add extra salt, pepper, or a splash more vinegar or lemon juice to brighten it up.
7. Serve and Enjoy:
For the best experience, serve the salad immediately. If you prefer a more blended flavor, refrigerate for about 30 minutes before serving. Dig in and enjoy the fresh, tangy flavors!
This salad is not just easy to prepare; it’s also delicious and nutritious! Serve it as a side or enjoy it as a light meal—either way, it’s a winner!
FAQ for Easy Spinach Tomato Salad with Feta Cheese
Can I Use Other Types of Greens?
Absolutely! While spinach is excellent for this salad, you can substitute it with arugula for a peppery flavor or mixed salad greens for a slightly different taste and texture. Just make sure to wash and dry them thoroughly before use!
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate until you’re ready to eat to avoid sogginess. When ready, toss in the dressing for a fresh taste!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the feta cheese or substitute it with a dairy-free feta or even avocado for creaminess. The other ingredients complement each other well, so you won’t miss the cheese!
What Can I Add for More Protein?
Great question! You can easily add cooked chickpeas, grilled chicken, or tofu to boost the protein content. Black beans also work well, adding both protein and a nice texture to the salad!
