If you need something fresh, flavorful, and ridiculously easy, this salad is it. I like to call this spinach tabbouleh. It comes together in minutes, just a quick chop, toss, and you’re done
The combination of crisp cucumber, fresh herbs, and tangy feta makes this feel light but still satisfying. The lemon, vinegar, and sumac bring everything to life with a punchy, refreshing flavor.
It’s also one of those recipes that gets even better after sitting for a bit, so it’s perfect for meal prep. It’ll keep well in the fridge for a couple of days, making it an easy grab-and-go option.
Serve it as a side dish, scoop it up with chips, pile it onto a sandwich, or add it to wraps and bowls, honestly, it works with just about anything.
Ingredients
4 cups spinach, finely chopped
~¼ cup parsley, finely chopped (or to taste)
1 whole cucumber, diced
Juice of 1 lemon
1 tablespoon red wine vinegar or white vinegar
2 teaspoons sumac
Salt, to taste
Black pepper, to taste
½ block feta cheese, crumbled
Instructions
Finely chop the spinach and parsley.
Dice the cucumber.
Add the spinach, parsley, and cucumber to a large bowl.
Squeeze in the lemon juice.
Add the vinegar, sumac, salt, and pepper.
Toss everything together until well mixed.
Gently fold in the crumbled feta.
Serve immediately or chill before serving.
