Spinach-Feta-Berry Salad


6 people


  • For salad:
  • 1/4 pound baby spinach, washed and spun dry
  • 1/4 cup fresh herb leaves such as mint, basil, cilantro and chervil
  • 1 small cucumber, peeled, seeded and cut into 1/2 inch dice
  • 3 scallions, green portion removed and cut into 1/4 inch dice
  • 1/2 fennel bulb, trimmed and sliced into thin shavings
  • 3 ounces French feta cheese or other creamy feta or goat cheese
  • 1/4 cup lemon vinaigrette (as needed)
  • 1 pint mixed summer berries such as raspberries, blackberries and/or blueberries
  • cracked black pepper to taste
  • For dressing:
  • 2 tablespoons shallots, diced fine
  • 1/4 cup lemon juice, fresh squeezed and strained
  • 2 teaspoons berry vinegar or balsamic vinegar
  • 2 teaspoons chopped thyme
  • 1 tablespoon chopped mint
  • 2 teaspoon lemon zest
  • 1 teaspoon sugar
  • 3/4-1 cup extra virgin olive oil
  • salt and pepper to taste


Toss the spinach, herbs, cucumber and scallions in a large mixing bowl with just enough dressing to just cover the vegetables with the dressing, approximately 3 tablespoons.  Add the feta and the berries and gently toss, just enough to combine. 
Place the shallots, lemon juice, vinegar, thyme, mint, lemon zest and sugar in a small mixing bowl.  Gradually whisk in the olive oil, starting with ¾ cup and adding more as needed.  Using the spinach leaves to taste the vinaigrette, adjust the seasonings accordingly with salt, black pepper and sugar.
As you serve, drizzle a little more dressing over the salad and finish with cracked black pepper.


Edible Boston Magazine, Summer 2009