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🍽️ Fresh Spinach and Tomato Salad with Pesto Vinaigrette

185 kcal · 30 min · 4 servings

Fresh Spinach and Tomato Salad with Pesto Vinaigrette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly under running water.
  2. 2. Dry the spinach thoroughly, for example using a salad spinner.
  3. 3. Also wash the cherry tomatoes under running water.
  4. 4. Cut the cherry tomatoes in half through the middle.
  5. 5. Put 3 tablespoons of oil, 3 tablespoons of balsamic vinegar, and 1 tablespoon of pesto into a small bowl.
  6. 6. Add a pinch of sugar, salt, and pepper to taste.
  7. 7. Whisk the ingredients vigorously with a fork or small whisk until a homogeneous vinaigrette forms.
  8. 8. Put the dry spinach into a large salad bowl.
  9. 9. Pour the vinaigrette over the spinach.
  10. 10. Toss the spinach so that every leaf is evenly coated with the sauce.
  11. 11. Add the halved cherry tomatoes to the tossed spinach.
  12. 12. Stir the salad very gently so that the tomatoes do not get crushed.
  13. 13. Divide the finished salad into individual small bowls or plates.
  14. 14. Pepper the salad generously once more.
  15. 15. Sprinkle the salad with fine parmesan shavings if desired.
  16. 16. Serve the salad immediately together with crispy white bread.

Nutrition per serving