Spinach Tomato Salad with Feta Cheese: Your New Go-To Summer Dish!
A vibrant, no-cook summer salad combining peppery spinach, sweet tomatoes, zesty red onion, cool cucumber, and salty feta. Tossed with a tangy olive oil-vinegar dressing and crunchy pumpkin seeds, this dish is fresh, satisfying, and perfect for picnics or weeknight meals.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
5 cups fresh baby spinach
2 medium ripe tomatoes, chopped
1/2 red onion, thinly sliced
1 cup seedless cucumber, diced
1 cup feta cheese, crumbled
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tbsp honey (or maple syrup for vegan option)
1/4 cup pumpkin seeds, toasted
Instructions
Wash and dry the baby spinach thoroughly
Chop tomatoes into bite-sized pieces and dice the cucumber
Thinly slice the red onion and allow it to sit for 5 minutes to mellow
Whisk together the dressing: combine red wine vinegar, olive oil, and honey
Add crumbled feta cheese and toasted pumpkin seeds to the bowl
Combine all salad ingredients in a large serving bowl
Drizzle the dressing over the salad and toss gently to coat
Notes
Substitute feta with vegan cheese or crumbled halloumi for non-traditional options
Add avocado for extra creaminess or grilled zucchini for more texture
Store in the refrigerator for up to 2-3 days (dressing separately is best for maximum freshness)
Great as a side dish for grilled meats or as a vegetarian main course
Find it online: https://cookingwithramsay.com/spinach-tomato-salad-feta-cheese/