Spinach Salad Recipe

Prepare spinach

Wash the baby spinach thoroughly in cold water and spin or pat dry until mostly dry. Transfer to a large salad bowl and set aside.

Slice red onion

Peel the half red onion and slice very thinly into half-moons. If you prefer a milder onion flavor, place the slices in cold water for 5 minutes, then drain and pat dry.

Prep cherry tomatoes

Rinse the cherry tomatoes, then halve them (quarter if very large). Add to the bowl with the spinach.

Prep cucumber

Peel the cucumber if desired, halve lengthwise and scoop seeds if watery. Slice thinly into half-moons or quarter-moons and add to the salad bowl.

Add cheese and nuts

Crumble the feta cheese and roughly chop the toasted walnuts if not already chopped. Scatter both over the spinach and vegetables; do not toss yet (dressings should be added last).

Combine dressing ingredients

In a small bowl or jar, add 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 3 teaspoons salt, and 1/2 teaspoon freshly ground black pepper.

Emulsify

Slowly whisk in 5 tablespoons extra-virgin olive oil until the mixture is fully emulsified and slightly thickened. If using a jar, secure the lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon additional lemon juice if needed.

Dress the salad

Just before serving, pour the dressing over the salad (start with about three-quarters of the dressing). Gently toss with salad tongs until leaves are evenly coated and the cheese and vegetables are distributed. Add more dressing to taste if desired.

Finish and serve

Transfer salad to a serving bowl or plates. Sprinkle any remaining walnuts or feta on top for presentation and serve immediately.