Healthy Spring salad with Feta Cheese and Baby Spinach
Greek-inspired spring salad recipe with baby spinach, red onions and feta cheese. Topped with some extra virgin olive oil, this fresh side dish fills us up with energy and nutrients, which makes it a favorite side dish to many meals.
Servings: 4 people
- 1/3 regular head of red onion chopped
- 2 handfuls of baby spinach washed
- 1 large tomato chopped
- 1/3 long cucumber chopped
- 3/4 cup feta cheese crumbled
- 3 tbsp olive oil extra virgin
- 10 olives optional
- 3 radish heads, chopped optional
Wash all ingredients (except olive oil and baby spinach) and chop in desired shape/form. The smaller the pieces, the better.
In a large salad bowl, combine vegetables, add olives, crumbled feta cheese and drizzle with olive oil.
Optional: Let sit in olive oil for 10-15 minutes – see notes (‘’nutrients’’) on why it's recommended
Serve and enjoy with family & friends
VARIATIONS: You can substitute or change veggie quantities and types depending on your preferences and nutritional needs. For example, we sometimes substitute red onions with onion chives or shallots. We often add chopped parsley and olives.
NUTRIENTS Some recent studies suggest that eating fresh veggies with oil fat helps our bodies absorb nutrients better (see here for example). Plus my grandma used to always add vegetable oils to salads and they tasted even better. So, I'm all for it!