Fresh Italian Spinach Salad Recipe

This crisp, vibrant Italian Spinach Salad is made with fresh baby spinach, cherry tomatoes, and parmesan cheese, ready in 10 minutes. The sharp red wine vinaigrette clings beautifully to the delicate greens, creating a bright balance of textures and flavors. I make this quick side dish whenever we have heavy pasta dinners.

Why This Classic Works

I used to dump heavy, creamy dressings over delicate greens, which instantly turned them into a soggy mess. I quickly learned that a simple, zesty vinaigrette is all you need to keep the spinach crisp and fresh.

The real trick is adding the croutons and dressing right before serving to maintain that satisfying crunch. It balances out rich main courses without feeling overly heavy or rich.

Italian Spinach Salad Ingredients

• 4 cups fresh baby spinach
• 2 cups fresh baby lettuce (or spring mix)
• 1 cup grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/2 cup cooked bacon bits
• 1/2 cup grated Parmesan cheese
• 1 cup garlic croutons

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

How To Make Italian Spinach Salad

1. Whisk the dressing: In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper until well emulsified and smooth.
2. Prepare the salad: In a large serving bowl, combine the fresh baby spinach, baby lettuce, halved grape tomatoes, sliced red onion, black olives, and bacon bits.
3. Toss and serve: Drizzle the prepared Italian dressing over the salad and toss gently to coat. Top generously with grated Parmesan cheese, freshly cracked black pepper, and garlic croutons immediately before serving.

Recipe Tips

• Dry your spinach: Wet leaves will repel the dressing and make the salad soggy.
• Mellow the onions: Soak the sliced red onions in cold water for ten minutes before adding them to reduce their sharp bite.
• Dress at the end: Always add the vinaigrette right before eating so the greens stay perfectly crisp.

What To Serve With Italian Spinach Salad

This fresh salad pairs beautifully with rich, hearty pasta bakes like lasagna or baked ziti. It also works as a bright side for grilled chicken breasts or a simple margherita pizza.

How To Store

An undressed salad will stay fresh in an airtight container in the fridge for up to 3 days. Once dressed, the spinach wilts quickly and should be eaten within a few hours. Keep the mixed dressing in a separate jar in the fridge for up to one week.

FAQs

• Can I use mature spinach instead of baby spinach? Yes, but mature spinach has tougher stems and leaves. You will need to chop it into bite-sized pieces and remove any thick stems.
• What other cheeses work well? If you do not have parmesan, crumbled feta or fresh mozzarella pearls are excellent substitutes in this salad.
• Can I make the dressing ahead of time? Absolutely. Whisk the dressing up to a week in advance and store it in the fridge, shaking well before use.
• How do I stop my croutons from getting soggy? Always add the croutons as the very last step, ideally right onto individual plates, so they do not soak up the vinaigrette.

Nutrition

• Calories: 180 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 450 mg
• Total Carbohydrate: 11 g
• Protein: 5 g

Italian Spinach Salad

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

10

minutes

Total time

10

minutes

Crisp, vibrant Italian Spinach Salad made with fresh baby spinach, sweet cherry tomatoes, and a zesty red wine vinaigrette ready in 10 minutes. This crunchy, fast side dish is exactly what you need for busy weeknight pasta dinners.

Ingredients

• 4 cups fresh baby spinach

• 2 cups fresh baby lettuce (or spring mix)

• 1 cup grape tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/2 cup black olives, sliced

• 1/2 cup cooked bacon bits

• 1/2 cup grated Parmesan cheese

• 1 cup garlic croutons

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dried oregano

• 1/4 teaspoon garlic powder

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

• Whisk the dressing: In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper until well emulsified and smooth.
• Prepare the salad: In a large serving bowl, combine the fresh baby spinach, baby lettuce, halved grape tomatoes, sliced red onion, black olives, and bacon bits.
• Toss and serve: Drizzle the prepared Italian dressing over the salad and toss gently to coat. Top generously with grated Parmesan cheese, freshly cracked black pepper, and garlic croutons immediately before serving.