Having just been a judge at New York City's Cook Out NYC where I probably ate more meat than I usually eat in a week, going meatless is definitely in order. Today, it's a simple salad of crisp fresh spinach, creamy feta cheese, a little tomato and onion, and a handful of fresh basil leaves, and dill . Homemade croutons and a red wine vinaigrette round it out. Ah, refreshing and light-perfect.
Spinach, Feta, and Cucumber Salad
3 1/2 tablespoons extra-virgin olive oil
3 ounces country bread, cut into 1/2-inch chunks
3 tablespoons red wine vinegar
6 ounces fresh spinach leaves (5 cups)
1/3 cup small basil leaves
1/3 cup snipped fresh dill
1 tomato, about 6 ounces, cored and cut into small wedges
2 kirby cucumbers, ends trimmed, peeled in stripes with a swivel-bladed vegetable peeler and thinly sliced
Half a small red onion, thinly sliced
4 ounces feta cheese, crumbled
1. In a large skillet, heat 2 tablespoons oil over medium. Add the bread and cook, tossing frequently until golden brown and crisp, about 5 minutes.
2. In a large bowl, whisk together vinegar and the remaining 1 1/2 tablespoons oil until well combined. Season with salt. Add the spinach, basil, dill, tomato, cucumbers, and onion and toss to combine.
3. Add the feta and croutons and toss again. Serve.