Tomato spinach salad

A fresh and easy spinach and tomato salad. Incredibly tasty, with feta, olives and juicy seasonal tomatoes.

Tomato spinach salad
20 minutes 2 people Starters
Tomato spinach salad


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  • 2 large handfuls of fresh spinach
  • 1 large tomato, such as coeur de boeuf
  • handful of feta
  • a small handful of walnuts
  • a handful of garlic-marinated green olives
  • 1 shallot
  • 1 teaspoon mustard
  • 30 ml red wine vinegar
  • 90 ml sunflower oil
  • salt and pepper to taste
Tomato spinach salad ingredients
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Kitchen equipment

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  • optional: salad spinner
  • chopping board & chef's knife
  • large bowl
  • whisk


20 minutes 2 people Starters

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Preparation - 10 minutes

Wash the spinach, if necessary, and remove the excess water with a salad spinner. Remove any particularly thick stems from the spinach. Peel the shallot and finely chop it.

Make a simple dressing by combining the red wine vinegar and mustard in a large bowl. Gradually add the sunflower oil while beating with a whisk. Add the shallot and season with salt and pepper.

Cut the olives in half and wash the tomato. Remove the core of the tomato and cut it into slices, not too thin.

Tomato spinach salad
Tomato spinach salad

Finishing the spinach and tomato salad - 10 minutes

Divide the tomato slices between 2 plates. Mix the spinach with the shallot dressing and spoon it over the sliced tomato.

Scatter the olive halves over the salad and break the walnuts into pieces. Top the salad with the walnuts and crumble over the feta. Enjoy your meal!

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