Can I replace spinach with other greens?

Yes, arugula, iceberg, romaine, or mixed salad leaves work well – flavor will vary but still be tasty.

How long to boil eggs for this salad?

Boil for 8–10 minutes after boiling, then cool immediately in cold water – they'll peel easily.

Can I add meat to this salad?

Yes, chicken fillet, ham, or bacon are great additions. This recipe doesn't include meat, but you can add it if you like.

What can replace olive oil?

Use neutral vegetable oil, flaxseed oil, or a sour cream/yogurt dressing for a creamier texture.

Salad with spinach, eggs, ham and feta

Name: Salad with spinach, eggs, ham and feta
Total time: 20 min
Yield: 3 порции
Cuisine: International
Ingredients: Spinach — 100 g; Chicken egg — 165 g; Feta cheese — 70 g; Onion — 30 g; Salt — 2 g; Olive oil — 10 g

35min

377g

Nutrition per 100g

225

Fresh spinach, tender eggs, salty feta, and sweet onion – this salad is a true celebration of flavor. Light, healthy, and incredibly satisfying, it's a great choice for lunch or dinner. Bright colors and fresh ingredients lift your mood and keep you full. Try it – you'll love it!

WHAT YOU WILL NEED

From ingredients

6 products

Greens

Eggs

Cheese

Vegetables

Spices

Dressing

SIMPLE PROCESS

Step by step recipe

The key to this salad is fresh ingredients and proper assembly. Wash and dry the spinach thoroughly so the leaves stay crisp. Boil the eggs hard, then cool them quickly for easy peeling. Slice the onion thinly for a sweet, mild flavor. Cut the feta into neat cubes to prevent crumbling. Dress the salad just before serving to keep the spinach fresh. Follow our steps for a perfect result.

Step 1

Wash and prepare the spinach

Rinse 100 g (about 3½ cups) spinach under cold water, pat dry with paper towels or in a salad spinner. Separate the leaves with your hands, discarding tough stems.

Step 2

Hard-boil the eggs

Boil 3 eggs (165 g / about ¾ cup) for 8–10 minutes after boiling. Cool in cold water, peel, and cut each into quarters.

Step 3

Slice the onion

Peel and slice 30 g (about 1 small) onion into very thin half-rings. Soak in cold water for 5 minutes to reduce sharpness if desired.

Step 4

Cut the feta

Dice 70 g (about ½ cup) feta cheese into neat cubes, about 1½ cm (½ inch).

Step 5

Assemble the salad

Place the spinach in a salad bowl, top with the onion rings, feta cubes, and egg quarters. Gently toss to distribute ingredients.

Step 6

Dress and serve

Just before serving, season with salt (2 g / ¼ tsp) and drizzle with 10 g (about 2 tsp) olive oil. Serve immediately.

CHEF'S TIP

Choose fresh spinach

Use young, tender spinach leaves without damage. They're more delicate and mild. If leaves are large, remove tough stems.

Boil eggs properly

For salads, boil eggs hard (8–10 minutes after boiling). Cool them immediately in ice water – this makes peeling easy and keeps the yolk vibrant.

Slice onion thinly

Cut the onion into very thin half-rings. For a milder taste, soak the onion in cold water for 5 minutes, then pat dry.

Dress just before serving

Add olive oil and salt only when serving – this keeps the spinach crisp and prevents it from wilting.

SUBSTITUTIONS

Add your taste

Replace feta with brined cheese or goat cheese If you don't have feta, use brined cheese (bryndza) or soft goat cheese – they're also salty and go well with spinach.
Instead of spinach – arugula or lettuce Arugula adds peppery spice, while lettuce (iceberg, romaine) gives a milder flavor.
Add cherry tomatoes for juiciness To make the salad more colorful and juicy, add a few halved cherry tomatoes.
Dressing – lemon juice and olive oil Instead of pure oil, mix olive oil with lemon juice (1:1) for a fresher taste.

HOW TO STORE

How to store spinach, egg, and feta salad

Best served fresh. If leftovers remain, store undressed in the fridge in an airtight container for up to 1 day. Dressed salad loses freshness quickly. Do not freeze – spinach and eggs lose texture after thawing.

GOOD TO KNOW