Spinach, sun-dried tomato and feta salad
This Spinach, Sun-Dried Tomato, and Feta Salad blends fresh spinach with tangy sun-dried tomatoes and creamy feta, creating a bright and nutritious dish. Tossed in a simple lemon and olive oil dressing, it's perfect for a light lunch or as a side dish.
Cook time 0 min
Prep time 10 min
Ingredients:
3 cups spinach1/2 cup sun-dried tomatoes
1/3 cup feta cheese
2 tbsp currants
1 tbsp lemon juice
1/4 cup olive oil
2 garlic cloves
This Spinach, Sun-Dried Tomato, and Feta Salad is a delightful and nutritious dish that combines fresh spinach, tangy sun-dried tomatoes, and creamy feta cheese. It’s easy to make and perfect for a light lunch or as a side dish at dinner. The addition of currants adds a touch of sweetness, while the lemon juice and olive oil create a simple yet flavorful dressing.
Instructions:
- Rinse and spin dry the baby spinach leaves, then place them in a large mixing bowl.
- Chop the sun-dried tomatoes into bite-sized pieces if they are not already cut.
- Crumble the feta cheese into small chunks, or dice it if it is in block form.
- Mince the garlic cloves finely.
- In a small mixing bowl, whisk together the lemon juice, olive oil, and minced garlic until well combined. Set aside.
- Add the chopped sun-dried tomatoes and currants to the bowl with the spinach.
- Drizzle the prepared dressing over the salad ingredients.
- Gently toss the salad to ensure all the ingredients are evenly coated with the dressing.
- Sprinkle the crumbled feta cheese over the tossed salad. Gently mix again if necessary, but be careful to keep the feta from crumbling too much.
- Transfer the salad to a serving bowl or plate.
- Serve immediately as a fresh and vibrant addition to any meal.
This Spinach, Sun-Dried Tomato, and Feta Salad is not only quick and easy to prepare but also packed with flavor and nutrients. Enjoy it as a healthy meal option or a vibrant addition to a larger spread. The unique combination of flavors and textures is sure to make this salad a household favorite.
Spinach, sun-dried tomato and feta salad FAQ:
This salad is best enjoyed fresh. If stored in an airtight container in the fridge, it can last for about 1-2 days. The spinach may become wilted and the feta could release moisture over time.
Yes, you can substitute feta with crumbled goat cheese, ricotta, or even mozzarella for a different flavor profile. Keep in mind that the texture and saltiness will vary.
You can use oil-packed or dry sun-dried tomatoes. If using dry ones, be sure to rehydrate them in warm water for about 20-30 minutes before adding to the salad.
To make the salad vegan, omit the feta cheese and consider adding tofu or avocado for creaminess. You can also use a vegan dressing instead of the traditional olive oil and lemon juice mix.
To boost the protein content, consider adding grilled chicken, chickpeas, or beans. Quinoa or edamame would also be excellent additions.
Cooking Tips:
- Ensure the spinach is thoroughly washed and dried to prevent the salad from becoming soggy.
- You can soften the sun-dried tomatoes by soaking them in warm water for a few minutes if they seem too tough.
- For an extra burst of flavor, consider adding a sprinkle of freshly ground black pepper or a pinch of sea salt.
- To make the salad more filling, consider adding some grilled chicken or quinoa.
- If you prefer a milder garlic flavor, use roasted garlic instead of raw garlic cloves.
- Feel free to substitute the currants with raisins or dried cranberries for a different flavor profile.
Nutrition Facts
4 ServingsCalories 130kcal
Protein 6g
Carbohydrates 18g
Fiber 3.05g
Sugar 12g
Fat 20g
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