Chopped Tomato and Spinach Salad

  • Author: Aggie Goodman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2-4 servings 1x
  • Category: Salad
  • Cuisine: Mediterranean

Simple salads can be a life saver, especially when it’s time to get back into a routine for back-to-school. Add this Summer Spinach Salad with Tomato to your dinner plan this week!  A few ingredients and a light oil and vinegar dressing is all you need to add this nutritious salad to your meals.


  • 5 plum tomatoes, chopped
  • 1 medium sweet or Vidalia onion, chopped
  • handful of kalamata olives, chopped
  • 23 cups of fresh baby spinach leaves
  • 23 tablespoons balsamic vinegar
  • 23 tablespoons olive oil
  • salt and pepper to taste
  • 1 cup chickpeas, drained and rinsed (optional)


  1. Combine salad ingredients in a large bowl.
  2. To make vinaigrette, mix together balsamic vinegar and oil in a small bowl or jelly jar with lid. Season with salt and pepper. Drizzle desired amount over salad.


  • Adjust amounts of vinegar and olive oil based on how much you like on your salad. I like to use equal parts for a salad like this.
  • This recipe made 2 large dinner salads or 3-4 smaller salads.