My weeknight favorite Spinach Salad Recipe with veggies, feta, and flavorful oil. Ready in under 10 minutes, in one bowl!
Youâll keep making this side salad along with avocado spinach salad and strawberry spinach salad over and over again.
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Spinach fan or not, youâve got to try my favorite, quick and simple weeknight spinach salad. Itâs 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 âlazyâ 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 canât stop eating it. It is one of the best healthy salads youâll ever make!
Why Youâll 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, thereâs 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
Youâll need a handful of ingredients to make this simple spinach salad, including the classic duo of 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 cowâs milk feta. The large chunks add a salty, creamy taste.
- Unrefined sunflower oil: My unique-flavored secret ingredient always stocked in my pantry. Itâs 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 itâs super easy to make with just a bit of prep! There is a full recipe card below.
- 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 âthe rightâ 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 itâs perfect for throwing together a quick weeknight dinner, celebrating a special occasion, or enjoying a light and healthy lunch.
Itâs great for pasta nights, whether youâre whipping up lemon chicken pasta or shrimp spaghetti.
I love to serve it with my grandmaâs Instant Pot chicken stew. Itâs 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
Yes. Unlike with my favorite coleslaw recipe, I think good quality extra virgin olive oil will go well with this salad. The taste wonât be even close to the sunflower oil but you should still end up with delicious, quality salad.
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.
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 wouldnât add any marinated vegetables but you can.
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
- Another favorite spinach salad
- Wilted spinach salad
- Spinach salad dressing
- Spring mix salad
- Butter lettuce salad
- Healthy Caesar salad
My Favorite Spinach Salad Recipe
IngredientsÂ
- 4 cups baby spinach, pre-washed & packed
- 1 large English cucumber, coarsely chopped
- 3-4 small tomatoes, coarsely chopped
- 4 ounces feta cheese, broken or cut in large pieces
- 2-3 tablespoons unrefined sunflower oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
InstructionsÂ
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this one
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