Salad

I have made this salad several times, especially when I need a quick meal and don't feel like wasting time washing or peeling. I often find arugula and baby spinach already packaged and ready to use. It's the kind of recipe for days when you want something light but substantial enough. The combination of tomatoes, feta cheese, and sweet corn is quite balanced, and the seeds add a nice texture.

Quick Info

Total time: 10-15 minutes
Preparation time: 10 minutes (no cooking)
Cooking time: not applicable
Servings: 6-8, depending on how hungry everyone is and whether it's a side dish or main course
Difficulty: very easy
Recipe type: quick salad, no cooking

Ingredients

500 g arugula (in a bag, ready to use)
500 g baby spinach (also packaged)
1 can of sweet corn (approx. 300-340 g, drained)
500 g cherry tomatoes
450 g feta cheese
4-5 tablespoons olive oil (to taste)
2 lemons
3 tablespoons flax or pumpkin seeds (whichever you prefer)

Preparation method

1. I open the bags of arugula and baby spinach and put them directly into a large bowl. If they are packaged and washed, I don't rinse them again. If they don't look very fresh, I throw away the damaged leaves.

2. I cut the cherry tomatoes in half. If they are smaller, I leave them whole. I add them over the leaves.

3. I open the feta cheese and cut it into fairly large cubes. I prefer it to stay in pieces, not crumbled. I put it in the bowl.

4. I open the can of corn, drain it well, and add two tablespoons (or more if I want) to the salad. If I want to use the whole can, I add it all.

5. I pour the olive oil directly over the ingredients, I don't mix it separately.

6. I add three tablespoons of flax seeds (or pumpkin seeds if I don't have flax). I don't toast or prepare them, just sprinkle them on top.

7. I cut two lemons and squeeze the juice. Generally, I use the juice from one and a half lemons. I taste it, then add more if I want it more sour.

8. I gently mix everything so that the feta doesn't get crushed. I prefer to mix with my hands or with two large spoons.

9. I serve immediately. If it sits too long, the leaves start to wilt.

Why I make this recipe often

It comes together very quickly and doesn't involve boiling or cooking. If I use pre-washed salads and good cheese, everything goes more smoothly. It's filling enough, especially with feta and seeds. I like that I can change the ingredients based on what I have on hand.

Tips and variations

Tips

If I don't use the whole can of corn, I put the rest in a jar in the fridge, covered with a little water. If I don't like cheese that is too salty, I quickly rinse the feta in cold water. The baby spinach leaves may be a bit wet in the bag, so I put them on a paper towel if they seem too wet.

Substitutions

I can use goat cheese or telemea if I don't have feta. Flax seeds can be replaced with raw pumpkin or sunflower seeds. Instead of cherry tomatoes, regular tomatoes cut into cubes work as well.

Variations

I can add diced avocado for extra creaminess. If I want extra protein, I can add cooked chickpeas or a few quartered hard-boiled eggs. For a different flavor, I sprinkle a little dried oregano or add sliced olives.

Serving ideas

I serve the salad simply as a light lunch or dinner. It also works as a side dish with grilled meat. For a picnic or office meal, I keep the ingredients separate and mix them just before serving.

Frequently asked questions

Can I prepare the salad in advance?

I recommend mixing the ingredients just before the meal to keep the leaves crisp. If I need to prepare it in advance, I keep the leaves, cheese, corn, and dressing separate.

What can I use if I don't have flax seeds?

Any other raw seeds - pumpkin or sunflower. They can be omitted, but they add some texture.

What should I do if the salad has released liquid at the bottom of the bowl?

It's normal, especially if I squeezed a lot of lemon. If I don't want it to sit in liquid, I quickly drain it before putting it on the plate.

How salty is this salad?

It depends on the cheese used. Feta is quite salty, so I don't add extra salt.

Can I use other types of greens?

Yes, baby kale or any tender green salad mix works.

Nutritional values

Estimate per serving (for 8 servings): Approximately 250-300 kcal, of which 8-10g protein, 20-22g fat, 8-10g carbohydrates. Feta and olive oil increase the fat and protein content. Corn adds some carbohydrates. Vitamins C, A, K, fiber, and minerals mainly come from greens and seeds. The calculations are approximate and can vary depending on the cheese and the actual amount of dressing.

Storage and reheating

The salad does not store well once mixed with dressing. If I need to keep it, I store the leaves, cheese, corn, and dressing separately in the fridge for a maximum of one to two days. It does not reheat well. The mixed salad starts to wilt quite quickly.

 Ingredients: 500 g arugula, 500 g baby spinach, 1 can of sweet corn, 500 g cherry tomatoes, 450 g feta cheese, 4-5 tablespoons of olive oil, 2 lemons, 3 tablespoons of flax seeds or pumpkin seeds (according to preference)

 Tags:  arugula salad spinach salad