Spinach, Arugula & Tomato Salad with Feta Cheese & Croutons

Spinach, Arugula & Tomato Salad

with Feta Cheese & Croutons

20 MIN
$14.99 Serves 2-4
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Vegetarian
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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, and sweet dates. A simple honey vinaigrette brings it all together.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Spinach, Arugula & Tomato Salad with Feta Cheese & Croutons
Title
  • 1 Red Onion
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 2 tsps Honey
  • 4 oz Grape Tomatoes
  • 1½ oz Feta Cheese
  • 1 clove Garlic
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Sliced Roasted Red Peppers
  • 2 Sandwich Rolls
  • 2 oz Dried Medjool Dates
time-saving
tips & techniques
How To: Peel Garlic
How To: Hold a Chef's Knife
step-by-step
instructions
1 Marinate the onion & tomatoes

Remove the honey from the refrigerator. 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 (kneading the packet before opening), 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

Meanwhile, large dice the rolls. 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 rolls; 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 cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

Spinach, Arugula & Tomato Salad

1 Marinate the onion & tomatoes

Remove the honey from the refrigerator. 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 (kneading the packet before opening), 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

Meanwhile, large dice the rolls. 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 rolls; 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 cheese (crumbling before adding). Enjoy!

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