Argentina’s rich culinary heritage is shaped by the country’s diverse cultural influences, which range from Spanish and Italian to indigenous traditions. At the heart of Argentine cuisine is a deep appreciation for fresh ingredients, bold flavors, and the communal act of sharing meals. The Argentine Spinach and Chimichurri Salad is an homage to these core values, blending vibrant greens with the country’s iconic herbaceous chimichurri sauce.
The Role of Chimichurri in Argentina
Chimichurri is a traditional Argentine condiment made with parsley, garlic, red pepper flakes, vinegar, and olive oil. Originally used as a marinade or accompaniment for grilled meats, chimichurri has cemented its status as a quintessential part of Argentina’s food culture. Some historians suggest its roots trace back to Spanish and Basque settlers, who brought their love for herbal sauces. Over time, Argentines adapted and refined chimichurri into the bold, tangy, and aromatic mixture known today.
While commonly used to complement asados (Argentine barbecues), chimichurri can also serve as an excellent dressing for fresh greens, adding a burst of flavor that elevates simple salads. This recipe takes that inspiration and integrates chimichurri in a lighter, vegetarian-friendly way, making it perfect for those who appreciate Argentine cuisine but seek a meal beyond the country’s famous grilled meats.
Why Spinach?
Spinach is a widely available leafy green in Argentina, often found in traditional dishes such as empanadas de espinaca (spinach empanadas) or tartas (savory pies). Its mild bitterness balances well with the acidity and spice of chimichurri, making it an ideal base for this salad. Additionally, spinach is packed with iron, vitamins, and antioxidants, reinforcing Argentine cuisine’s emphasis on nourishing, high-quality ingredients.
Layered Flavors and Textures
This salad brings together several flavors and textures to create a truly dynamic dish:
- Heirloom cherry tomatoes: These add natural sweetness and juice, providing a contrast to the peppery chimichurri dressing.
- Red onions: Thinly sliced for a sharp bite that cuts through the richness of the olive oil.
- Feta cheese: While not traditionally Argentine, feta adds a creamy, salty counterpart to the herbaceous dressing.
- Optional toasted nuts: Though not in the base recipe, pine nuts or walnuts can be included for crunch, adding textural complexity.
A Fresh Take on Argentine Cuisine
Though many associate Argentine food with steak-heavy dishes, this salad highlights the country’s deep appreciation for fresh vegetables and aromatic herbs. It offers a healthier, plant-based dish that still shares the bold and zesty flavors of classic Argentine recipes.
This Argentine Spinach and Chimichurri Salad is perfect for:
- A light summer meal
- A side salad to complement roasted or grilled dishes
- A modern twist on Argentine flavors for vegetarians and health-conscious eaters
Ultimately, this dish is a celebration of Argentina’s food culture, bringing together its most beloved ingredients in a refreshing, contemporary way.
Argentine Spinach and Chimichurri Salad
Equipment
- Large mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
Main Salad Ingredients
- 5 cups fresh spinach organic if possible
- 1 cup heirloom cherry tomatoes halved
- ½ cup red onion thinly sliced
- ¼ cup feta cheese crumbled
Chimichurri Dressing
- â…“ cup fresh parsley finely chopped
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil quality
- 1 teaspoon garlic minced
- 1 teaspoon red chili flakes for heat
- ½ teaspoon sea salt to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Chimichurri Dressing: In a small mixing bowl, combine the parsley, cilantro, red wine vinegar, olive oil, minced garlic, red chili flakes, sea salt, and freshly ground black pepper. Whisk together until all ingredients are well blended, and the dressing emulsifies slightly.
- Assemble the Salad: In a large mixing bowl, gently toss together the fresh spinach, heirloom cherry tomatoes, and sliced red onion. Drizzle the salad with the prepared chimichurri dressing, ensuring the leaves are lightly coated and glistening.
- Finish with Cheese: Carefully crumble the feta cheese over the top of the salad, allowing some to remain on top for decorative purposes and others to fall naturally among the greens.