This is a no-cook spinach salad dressed with a sharp, herb-forward chimichurri made from parsley, cilantro, garlic, red wine vinegar, and olive oil. It comes together in 25 minutes with one bowl and a whisk. The honest reason to make it: the dressing does real work, and the whole thing costs almost nothing.
The technique that matters
The chimichurri dressing needs a minute of vigorous whisking to bring the oil and vinegar into a loose emulsion โ skip that and the oil pools at the bottom of the bowl, leaving half your spinach underdressed and the rest swimming. Whisk until the mixture looks slightly opaque and clings to the back of a spoon. Then dress it at the table โ a pre-dressed salad goes limp fast. The second thing worth doing: slice the red onion as thin as you can and let it sit in the red wine vinegar for five minutes before you add the rest of the dressing ingredients. That brief soak pulls out some of the raw bite without losing the sharpness that makes the salad interesting.
Troubleshooting
- Dressing tastes flat: Olive oil mutes salt. Season the chimichurri after itโs fully mixed, not before, and taste it on a leaf of spinach rather than off the spoon โ spinach needs more salt than youโd expect.
- Feta sinks and clumps: Crumble it straight from the fridge, not at room temperature. Cold feta breaks into distinct pieces; warm feta smears and clumps together in the bowl.
- Parsley tastes bitter or grassy: Use the leaves only โ stems are fine for stock but make chimichurri harsh. Chop the parsley fine enough that no single piece is longer than a grain of rice.
- Salad is too spicy: Red chili flakes vary a lot by brand. Start with half a teaspoon, toss a few leaves, and taste before adding the rest.
- Cherry tomatoes make the salad watery: Halve them just before serving, not in advance. Cut tomatoes release juice quickly, and that liquid dilutes the dressing at the bottom of the bowl.
Keeping leftovers crisp
If you know youโll have leftovers, keep the components separate: store undressed spinach in a container lined with a paper towel, refrigerated, and it stays good for up to two days. The chimichurri keeps in a sealed jar in the fridge for four to five days โ the oil may solidify slightly when cold, so let it sit at room temperature for ten minutes and re-whisk before using. Dressed salad is edible the next day but the spinach will be soft and the tomatoes will have bled into the dressing; itโs better used as a topping for eggs or tucked into a wrap than eaten as a salad. The feta can go into either container โ it holds up fine on its own.
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
- ยฝ cup red onion thinly sliced
- ยผ cup feta cheese crumbled
Chimichurri Dressing
- โ cup fresh parsley finely chopped
- ยผ cup fresh cilantro finely chopped
- 2 tablespoons red wine vinegar
- ยฝ cup extra-virgin olive oil quality
- 1 teaspoon garlic minced
- 1 teaspoon red chili flakes for heat
- ยฝ teaspoon sea salt to taste
- ยผ 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.
Notes
Nutrition
Your questions, answered
Can I use dried parsley instead of fresh?
Fresh parsley is strongly preferred here โ dried wonโt work well as the main ingredient in a raw dressing. If youโre out of fresh parsley, fresh basil or a mix of basil and mint will give you a different but still good result.
What can I use instead of feta?
Goat cheese crumbles are the closest swap โ same salty, creamy role. Shaved Parmesan or even a handful of salted roasted almonds will also work if thatโs what you have on hand.
Can I use regular white wine vinegar or apple cider vinegar instead of red wine vinegar?
Yes, both work. Apple cider vinegar is slightly sweeter and a little softer; white wine vinegar is sharper and closer to the original. Avoid balsamic โ itโs too sweet and too thick for this dressing.
Do I need heirloom cherry tomatoes specifically?
No โ any ripe cherry or grape tomato does the same job. The key word is ripe; a flavorless out-of-season tomato will drag the whole salad down more than the variety will help it.
Can I use baby arugula or another green instead of spinach?
Baby arugula works well and adds more pepper bite, which pairs naturally with the chili flakes in the dressing. Romaine or butter lettuce are milder options if you want to dial back the intensity.
Is this salad substantial enough to serve as a main?
As written, itโs a side or a light lunch for one. To make it a full meal, add a drained can of white beans or chickpeas โ theyโre cheap, need no cooking, and hold up well against the bold dressing.