Cicadas singing, getting into a car that's 46°C (115°F), sweating like a pig, and not being able to open more windows at night because your house simply doesn't have any — clear signs that summer has arrived and with a vengeance. So, faced with this heat, we're going to fight back with cool, refreshing meals to survive the summer season. Kicking off salad season, today we're bringing you a spinach salad. It's such a simple recipe that you couldn't even call it a recipe — just a suggested combination of ingredients to inspire your next salads.
What do we need?
- 1 bowl of fresh, washed spinach
- 1/2 red onion
- 1 tomato
- 1/2 cucumber
- 4 sun-dried tomatoes
- Poppy seeds
- Feta-style cheese
- Oil
- Vinegar
- Salt
How do we make it?
- Slice the cucumber into rounds, julienne the onion, dice the tomatoes, and pile everything on top of the fresh spinach leaves (if they're very large, tear them with your hands). Add as much feta cheese as you like, crumbled by hand.
- Finally, sprinkle on the poppy seeds and dress to taste.
Tips:
– You can whip up a vinaigrette by mixing 1 part vinegar with 3 parts oil and a pinch of salt. Pop it into a jar that seals tightly, shake it vigorously to emulsify, and it's ready to dress your salad. You can add any spice, herb, mustard, or whatever else you can think of to a vinaigrette.
– Watch out with the sun-dried tomatoes because they pack so much flavor that sometimes you can skip the salt altogether.
