Description
Crisp baby spinach mingles with juicy cherry tomatoes and sharp red onion, all tossed in tangy balsamic and olive oil, crowned with creamy feta for a refreshing, colorful salad.
Ingredients
- 4 cups baby spinach leaves
- 2 cups cherry tomatoes halved
- 1 small red onion thinly sliced
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 cup feta cheese crumbled
- salt to taste
- pepper to taste
Instructions
- Rinse baby spinach and pat dry then place in a large salad bowl.
- Halve cherry tomatoes and add to the bowl along with thinly sliced red onion and minced garlic.
- In a small bowl whisk together extra virgin olive oil and balsamic vinegar until emulsified.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper and top with crumbled feta cheese.
- Serve immediately or chill for ten minutes before serving.
Notes
- Use cold olive oil for a brighter flavor
- Swap balsamic vinegar for lemon juice for a tangy twist
- Add sliced cucumber or bell pepper for extra crunch
- Salad tastes best when served fresh within an hour