4.9 from 144 votes
Spinach Salad with Chorizo & Feta
This Spinach Salad combines tender baby spinach leaves with browned slices of spicy chorizo, crisp blanched snow peas, crunchy cucumber, kalamata olives, and creamy feta cheese. The ingredients are tossed lightly with extra virgin olive oil and white balsamic vinegar, seasoned with sea salt and freshly ground black pepper, creating a balanced salad that blends smoky, salty, fresh, and tangy flavors. The bright snow peas and chilled cucumber offer crunchy texture contrasting with the soft feta and pork sausage.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Course:
Salad
Cuisine:
Spanish
Ingredients
- 200 baby spinach leaves stems removed
- 2 chorizo sausages cut in half down the length and then sliced on a 45 degree angle
- 75 grams feta cheese or any soft marinated feta
- 20 snow peas
- 20 kalamata olives
- 1 Lebanese cucumber
- olive oil extra virgin
- white balsamic vinegar
- sea salt flakes
- black pepper freshly ground
Instructions
- Bring a small saucepan of salted water to the boil.
- Pull the tips and spines off the snow peas and blanche them in the boiling water until vibrant and immediately plunge them into ice water.
- Saute the chorizo slices in a pan on high heat until nicely browned, remove, allow to drain and cool.
- Peel the cucumber and to seed it, cut it in half lengthwise and then run a small teaspoon down the length, removing the seeds as you go, then slice the cucumber halves the same size as the chorizo.
- Once the snow peas and chorizo have cooled toss the spinach, chorizo, snow peas, olives, cucumber and half of the crumbled feta into a large mixing bowl, season and toss with a little oil and vinegar.
- Present on the serving plates and top with the remaining feta.
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