Spinach Salad Recipe

Prepare greens and vegetables

Rinse the baby spinach thoroughly under cold running water, then spin or pat dry with clean kitchen towels or paper towels. Place the dried spinach in a large salad bowl. Peel the cucumber if desired, slice lengthwise and remove seeds if large, then chop into 1/2-inch half-moons (about 1/2 cup). Halve the cherry tomatoes and add them to the bowl. Thinly slice the red onion into half-moon slivers (about 1/4 cup) and add to the bowl.

Add toppings

Crumble the feta cheese and sprinkle it over the salad. Roughly chop the toasted walnuts and scatter them on top. Gently toss the salad ingredients together to distribute the vegetables, cheese, and nuts evenly, keeping the spinach leaves mostly intact.

Make the dressing

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly to blend. Slowly drizzle in the extra-virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds.

Dress and serve

Taste the dressing and adjust seasoning with more salt, pepper, or lemon if needed. Pour the dressing over the salad (start with about 2 tablespoons and toss; add more as desired) and gently toss to coat the spinach and other ingredients evenly. Serve immediately so the spinach stays crisp.