Spinach Salad Recipe

Prepare spinach

Wash the baby spinach thoroughly under cold running water. Spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels. Transfer to a large salad bowl.

Prep tomatoes

Core and halve the tomatoes, remove seeds if desired, and chop into bite-size pieces. Add to the bowl with spinach.

Slice red onion

Peel the red onion and slice very thinly (about 1–2 mm). If you want milder onion flavor, place the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Optional add-ins

If using cucumber, slice and add. If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly browned; let cool and add to the bowl. Crumble the feta cheese over the salad last to avoid it getting too wet.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk or shake to dissolve the salt and blend the mustard and honey.

Slowly drizzle in the extra-virgin olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add a pinch more salt, a little more honey for sweetness, or more vinegar for brightness as needed.

Just before serving, pour about half of the dressing over the salad and gently toss with salad tongs to coat the leaves and other ingredients evenly. Add more dressing a tablespoon at a time as needed until the salad is lightly dressed; you may not need all the dressing.

Divide the salad among plates or serve family-style. Finish with an extra sprinkle of crumbled feta and toasted nuts if using. Serve immediately.