Spinach salad

Ingredients

• 100 gspinach
• to tastespring garlic or wild garlic
• 2tomatoes
• ½cucumber
• to tastesalt
• to tasteolive oil
• to tasteoregano

Instructions

1. 1

   Wash the spinach

   Wash the spinach thoroughly, then tear it into strips.

2. 2

   Cut the garlic

   Chop the spring garlic or wild garlic.

3. 3

   Prepare the vegetables

   Dice the tomatoes and cucumber.

4. 4

   Dress the salad

   Add oregano, olive oil and salt to taste.

5. 5

   Serve with toast

   Serve the salad with toasted bread.

What is spinach salad?

This is a simple, fresh salad combining spinach with tomato, cucumber and an olive-oil dressing. The recipe does not specify a particular regional origin; its appeal is in the quick preparation and familiar ingredients.

Spring garlic or wild garlic adds a savoury, aromatic note, while oregano seasons the vegetables without a more elaborate dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 48 calories, 2g protein, 4g carbs, 4g fat.

The tomatoes and cucumber contribute most of the carbohydrates, while the olive oil supplies most of the fat; spinach and garlic add a small amount of protein. The oil quantity is unspecified, so the estimate assumes about 1 tablespoon for the whole salad. To make a more balanced plate, serve it with a protein-rich main alongside the toasted bread.

Choosing the greens

Spinach: Use fresh leaves and wash them well, as the recipe directs. Tear them into strips so they are easy to pick up with the other vegetables.

Garlic: Spring garlic and wild garlic are alternatives, so use whichever is available. Add an amount to suit your preference, since the recipe gives no quantity.

Cutting for an even salad

Tomatoes: Dice them into small pieces so they distribute through the spinach. If they are very juicy, cut them just before assembling the salad.

Cucumber: Dice it to a similar size to the tomatoes for a more even mix of crisp and soft textures.

Seasoning and dressing

Olive oil: The recipe leaves the amount to taste. Start with a little, toss the salad, then add more only if the leaves and vegetables need it.

Oregano and salt: Add both to taste. Toss gently so the seasoning reaches the vegetables without bruising the spinach.

Serving the salad

Serve it with toasted bread, as suggested, or alongside a main meal. Add the dressing shortly before serving so the spinach and cucumber keep their fresher texture.

For a more filling plate, pair it with a protein-rich main rather than changing the salad itself.

Recipe notes & tips

• Wash the spinach thoroughly and drain it well before tearing.
• Tear the spinach by hand into strips rather than chopping it finely.
• Dice the tomatoes and cucumber to similar sizes for an even mix.
• Add the olive oil gradually because the recipe gives no fixed amount.
• Dress the salad just before serving to keep the vegetables fresh.
• Toast the bread separately and serve it alongside the salad.

Variations

• Use wild garlic: Choose it instead of spring garlic for a different garlicky note.
• Add extra oregano: Increase it to taste for a more pronounced herbal flavour.
• Make it tangier: Add a little vinegar or lemon juice to the dressing.
• Add a crunchy topping: Scatter toasted seeds over the salad just before serving.
• Serve as a side: Pair it with a protein-rich main for a more substantial meal.

Common mistakes to avoid

• Wet spinach: Drain the leaves well after washing so the dressing is not diluted.
• Too much oil: Add it gradually and toss before deciding whether the salad needs more.
• Over-mixing: Toss gently so the spinach leaves do not become bruised.
• Early dressing: Wait until near serving time to help preserve the vegetables' texture.
• Uneven pieces: Keep the tomato and cucumber dice similar in size for easier serving.

How to store

Keep any undressed leftovers in an airtight container in the fridge and use within a day. Once dressed, the spinach may soften, so this salad is best eaten soon after preparation; it is not suited to reheating.

Frequently asked questions