Fresh Spring salad with Feta Cheese and Baby Spinach


Spring is just around the corner.  I cannot decide who is happier about it – me or our 2 year old guy who cannot wait to get off the ‘heavy’ winter puff coat (we’ve got similar to Nordstorm’s just in blue). We were out and about during the weekend, nature exploring and enjoying every bit of sun we were able to catch. D. found a random wooden branch in the park and we spent nearly 20 minutes picking the ground, trying to find wiggly worms and tiny bugs.

A friend recently asked me – ‘’you read (and talk) about the importance of being present with your child, so tell me: how can you become more present’’. Simple! Turn off your phone (or wifi at least), get a wooden stick and play with your little one – share, learn and explore nature together. Getting older (and having a child) makes me appreciate the simplicity of such moments even more.


When we got back from that weekend nature exploring, a simple spring salad seemed like a good lunch choice in addition to some leftover broccoli soup. Hope you like it too.

Healthy Spring salad with Feta Cheese and Baby Spinach

Greek-inspired spring salad recipe with baby spinach, red onions and feta cheese. Topped with some extra virgin olive oil, this fresh side dish fills us up with energy and nutrients, which makes it a favorite side dish to many meals. 
Total Time 10 minutes
Servings 4 people


  • 1/3 regular head of red onion, chopped
  • 2 handfuls of baby spinach, washed
  • 1 large tomato , chopped
  • 1/3 long cucumber, chopped
  • 50-70 g feta cheese
  • 3 tbsp olive oil, extra virgin
  • 10 olives, optional
  • 3 radish heads, chopped, optional


  • Wash all ingredients (except olive oil) and chop in desired shape/form 
  • In a large salad bowl, combine veggies, drizzle with olive oil and mix well
  • Optional: Let sit in olive oil for 10-15 minutes  – see notes (‘’nutrients’’) on why it's recommended
  • Serve and enjoy with family & friends 

Recipe Notes

VARIATIONS: You can substitute or change veggie quantities and types depending on your preferences and nutritional needs. For example, we sometimes substitute red onions with onion chives or shallots. We often add chopped parsley and olives.  
NUTRIENTS Some recent studies suggest that eating fresh veggies with oil fat helps our bodies absorb nutrients better  (see here for example). Plus my grandma used to always add vegetable oils to salads and they tasted even better.

Did you make this recipe?

I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.

Little Note:

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