Arugula, Spinach & Tomato Salad with Feta Cheese & Croutons

Arugula, Spinach & Tomato Salad

with Feta Cheese & Croutons

20 MIN
$15.99 2-4 Servings
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From the Test Kitchen

This vibrant salad features a duo of spinach and arugula tossed with marinated tomatoes and onion, tangy feta, roasted peppers, sweet dates, and crispy homemade croutons. A simple honey vinaigrette brings it all together.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Arugula, Spinach & Tomato Salad with Feta Cheese & Croutons
Title
  • 5 oz Baby Spinach
  • 2 oz Arugula
  • 1 Small Baguette
  • 1 Red Onion
  • 4 tsps Honey
  • 4 oz Grape Tomatoes
  • 1½ oz Feta Cheese
  • 1 clove Garlic
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 2 oz Dried Medjool Dates
step-by-step
instructions
1 Marinate the onion & tomatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Pit and roughly chop the dates. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Add the sliced onion, halved tomatoes, and chopped dates. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the croutons

Large dice the baguette. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Add the diced baguette; toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven and let cool.

3 Make the salad & serve your dish

Meanwhile, roughly chop the peppers. To the bowl of marinated onion and tomatoes, add the croutons, spinach, and arugula. Season with salt and pepper; toss to coat. Serve the salad topped with the chopped peppers and feta (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Marinate the onion & tomatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Pit and roughly chop the dates. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Add the sliced onion, halved tomatoes, and chopped dates. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the croutons

Large dice the baguette. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl; add 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Add the diced baguette; toss to coat. Transfer to a sheet pan; arrange in an even layer. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven and let cool.

3 Make the salad & serve your dish

Meanwhile, roughly chop the peppers. To the bowl of marinated onion and tomatoes, add the croutons, spinach, and arugula. Season with salt and pepper; toss to coat. Serve the salad topped with the chopped peppers and feta (crumbling before adding). Enjoy!

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