Feta salad

Every once in a while I come up with a new salad that becomes the new favorite until the next one appears.  This appears to be the summer favorite right now.

2 cans of chick peas
3/4 lb of feta cheese ( I prefer French feta but any kind will do ) – chopped up
1 pint of cherry tomatoes cut in halve (a box of grape tomatoes is perfect)
A little under a pound of baby spinach
1/2 tsp cumin
1 tsp. Dijon mustard
3 tsp. white wine vinegar
1/4 cup olive oil
salt and pepper

Saute the spinach in a frying pan.  Use very little oil.  I used a non-stick pan and used a spray.  Cook until green.  Takes less than 1 minute.  Let cool and then either use your hands or put the spinach in a ball in a napkin and press all the water out.  Chop. 

Drain the chick peas and pour into a bowl.  Add the chopped feta.  Add the halved tomatoes.  Add the spinach.

Put the cumin and mustard in a small bowl.  Whisk in the vinegar.  Whisk in the oil to make the dressing.  I used all the dressing the second time but only half the first so pour and toss before dumping it all in.

Add the dressing to the salad, toss and season.  This stays in the refrigerator for a few days.  It is one of those things that everyone takes out, takes a few bites and puts back or adds to their lunch plate. 

Comments (Archived):

  1. Shefaly Yogendra

    Type your comment here.

  2. James Sherrett

    Any thought to consider some lemon or orange or grapefruit rind in there?A dash of the juice would give it some zip too (Mario Batali is always on about having an acidic / citrus flavour because it promotes salivation, which makes food taste better. Seriously.) and would help extend the fridge life.

  3. KGP

    ===quote===( I prefer French feta but any kind will do )===unquote===there is no such thing as a “french feta” lol

    1. Gotham Gal

      Oh, but there is. Greek, French and one other type that Citarella sells.French is the most mild of the 3.

  4. IsaacF

    I discovered something similar a few months ago and make it up in a big batch to snack on through the next few days.Quite similar to your ingredient list but instead of spinach, I use roasted butternut/pumpkin, and finely chopped Spanish red onion. (And Danish feta instead of French.) Pumpkin gives it volume while the onion gives it a bit of bite.

    1. Gotham Gal

      Pumpkin…nice one.

  5. Anticiplate

    Ina Garten makes a similar salad to this that I always make for BBQ’s in the summer.

  6. NonStick Pan

    Thank you for review.