My weeknight favorite Spinach Salad Recipe with veggies, feta, and flavorful oil. Ready in under 10 minutes, in one bowl!

You’ll keep making this side salad along with avocado spinach salad and strawberry spinach salad over and over again.

Spinach salad with cucumbers, tomatoes and feta cheese in a bowl.

Spinach fan or not, you’ve got to try my favorite, quick and simple weeknight spinach salad. It’s very similar to my favorite coleslaw recipe, the secret is a touch of sunflower oil and chunks of fresh quality feta cheese!

I am a “lazy” salad maker, if you know what I mean, but I want to eat a salad with every dinner. I created this recipe a few months ago and we can’t stop eating it. It is one of the best healthy salads you’ll ever make!

Why You’ll Love This Recipe

  • Easy to make: One bowl salad recipes like this one are perfect for busy days with effortless prep and minimal cleanup.
  • Delicious: It has a unique flavor, there’s just something about the simplicity that makes it stand out.
  • Makes you love spinach: Even if you are not a fan of spinach, eating crispy baby spinach in this salad is next level delicious!
  • Budget friendly: With just 7 common ingredients, this salad makes a perfect year-round side dish.

Ingredients for Simple Spinach Salad

You’ll need a handful of ingredients to make this simple spinach salad, including the classic duo of salt and pepper!

Cucumber, tomatoes, baby spinach, feta cheese, sunflower oil, salt and pepper.
  • Baby spinach: I prefer the convenience of pre-washed spinach, the bite-sized leaves are tender and flavorful. Organic is always a bonus!
  • Cucumber: I used an English cucumber but mini cucumbers or summer garden cucumbers work too.
  • Tomatoes: Dice 3 or 4 small tomatoes to add a burst of color and juicy flavor. My favorite year round variety is tomatoes on the vine.
  • Feta cheese: I love, prefer and use goat feta cheese sold in a block. You can also use cow’s milk feta. The large chunks add a salty, creamy taste.
  • Unrefined sunflower oil: My unique-flavored secret ingredient always stocked in my pantry. It’s budget friendly and you can buy it on Amazon.
  • Seasonings: A dusting of salt and pepper is all you need!

How to Make the Best Spinach Salad

The fun part about this spinach salad recipe is that it’s super easy to make with just a bit of prep! There is a full recipe card below.

 to make my favorite spinach salad.
  • Combine vegetables: Toss the spinach, tomatoes, cucumber, and feta cheese into a large bowl. I recommend to break feta with your hands instead of chopping.
  • Add dressing: Drizzle with oil, then season with salt and pepper.
  • Mix: Give it a gentle toss with some tongs.
  • Serve: Take a little taste, adjust the seasonings as you like, and serve right away!

Tips for Best Results

Unlock the secrets to the best spinach salad with these expert tips.

  • Buy pre-washed baby spinach: No need to wash or dry, always fresh, and you can enjoy the leafy greens immediately.
  • Serve immediately: Enjoy salad fresh for the best texture, crispness, and flavor.
  • Use “the right” feta: Avoid buying crumbled feta, it will make this salad look messy and less tasty. Instead buy a block of feta, cut into large pieces and then break into smaller chunks with your hands. Best flavor!
  • Add juicy veggies: They bring a burst of natural sweetness and balance the crunch of the greens.

What to Serve this Spinach Salad with?

What I love most about my favorite spinach salad is that it’s perfect for throwing together a quick weeknight dinner, celebrating a special occasion, or enjoying a light and healthy lunch.

It’s great for pasta nights, whether you’re whipping up lemon chicken pasta or shrimp spaghetti.

I love to serve it with my grandma’s Instant Pot chicken stew. It’s like childhood memories explosion!

And you can keep it low carb by serving with baked chicken thighs, turkey meatloaf, or tender lamb loin chops. Or make it a main dish by adding pan fried chicken breasts.

How to Store

Store: Like any spinach salad, it tastes best when consumed within 2 hours. However, if you have any leftovers you can pop them in a sealed container in the refrigerator for up to 24 hours. The next day, I would not offer it to guests but it makes quick and healthy lunch possible.

Freeze: Avoid freezing any spinach salad because the water content leads to freezer burn and alters the texture once thawed.

FAQs

Can I use olive oil instead of sunflower oil?

Yes. Unlike with my favorite coleslaw recipe, I think good quality extra virgin olive oil will go well with this salad. The taste won’t be even close to the sunflower oil but you should still end up with delicious, quality salad.

Can I make it ahead of time?

Yes. To make this spinach salad ahead of time, assemble vegetables in a bowl, cover, and refrigerate for up to 24 hours. Then add salt, pepper, and oil when ready to serve.

What other vegetables can I add?

Add flair with thinly sliced red onion, green or red bell pepper, fresh mushrooms or diced avocado. I recommend to keep it simple and let main ingredients shine. I wouldn’t add any marinated vegetables but you can.

What else can I add to this salad?

Throw in some freshly minced garlic, grated Parmesan cheese, freshly squeezed lemon juice, and red pepper flakes.

You could also experiment with adding nuts and fruit such as toasted sesame seeds, walnuts, pecans, and thinly sliced apples. My preference, however, goes to sourdough croutons, so crunchy and so good! And leftover oven cooked bacon is always welcome.

More Salads and Dressings to Try

Looking down on a bowl of spinach salad. Salt, pepper, feta cheese, tongs and linen napkin on the counter.
Spinach salad with cucumbers, tomatoes and feta cheese in a bowl.

My Favorite Spinach Salad Recipe

My weeknight favorite Spinach Salad Recipe with veggies, feta, and flavorful oil. Ready in under 10 minutes, in one bowl!
5 from 3 votes
Servings 6 servings
Calories 112
Diet Gluten Free
Prep Time 7 minutes
Total Time 7 minutes

Ingredients 
 

Instructions 

  • In a large bowl, add spinach, tomatoes, cucumber and feta cheese.
  • Drizzle with oil, then season with salt and pepper.
  • Using tongs, toss gently. Adjust seasonings to taste and serve immediately.

Notes

Store: Like any spinach salad, it tastes best when consumed within 2 hours. However, if you have any leftovers you can pop them in a sealed container in the refrigerator for up to 24 hours. The next day, I would not offer it to guests but it makes quick and healthy lunch possible.

Nutrition

Calories: 112kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 332mg | Fiber: 1g | Sugar: 2g
Course: Salad
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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