Description
This spinach salad is healthy and delicious – So simple and perfect for a quick lunch! Features baby spinach, fresh mozzarella, cherry tomatoes, and pepperoni tossed in a light lemon vinaigrette.
Ingredients
Scale
For the Salad:
- 3 cups fresh baby spinach, roughly chopped
- 1/2 lb (220g) mixed cherry or grape tomatoes (red and orange recommended), halved
- 1/2 small red onion, minced
- 1 1/2 cups diced fresh mozzarella (or fresh mozzarella balls/pearls)
- Chopped pepperoni or salami slices, to taste (about 1/4 – 1/2 cup chopped)
For the Lemon Vinaigrette Dressing:
- 1/4 cup olive oil
- Juice of 1/2 lemon (or white wine vinegar)
- Pinch of salt (or to taste)
- 1/2 teaspoon Italian seasoning
- Black pepper, freshly cracked (optional, to taste)
Instructions
- Make the Dressing: In a small jar with a tight-fitting lid or a small bowl, combine the olive oil, lemon juice (or white wine vinegar), salt, and Italian seasoning. Season with black pepper, if desired. Seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified.
- Prepare Salad Ingredients: Roughly chop the baby spinach. Halve the cherry/grape tomatoes. Mince the red onion. Dice the mozzarella (if not using balls/pearls). Chop the pepperoni or salami.
- Combine Salad: In a large salad bowl, combine the chopped spinach, halved tomatoes, minced red onion, mozzarella, and chopped pepperoni/salami.
- Dress and Toss: Pour the desired amount of dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Serve: Serve the spinach salad immediately.
Notes
- Spinach: Baby spinach is tender and works well raw.
- Mozzarella: Fresh mozzarella (balls, pearls, or diced log) provides the best texture.
- Meat: Use pepperoni or salami, or omit for a vegetarian version.
- Dressing: Adjust the amount of lemon juice or seasoning to your taste. Start with a smaller amount of dressing and add more as needed.
- Storage: This salad is best enjoyed immediately after dressing, as the spinach will wilt over time. If prepping ahead, store the dressing and salad components separately.