Name: Chopped Tomato and Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 5 plum tomatoes, chopped; 1 medium sweet or Vidalia onion, chopped; handful of kalamata olives, chopped; 2-3 cups of fresh baby spinach leaves; 2 – 3 tablespoons balsamic vinegar; 2 – 3 tablespoons olive oil; salt and pepper to taste; 1 cup chickpeas, drained and rinsed (optional)

Ingredients

5 plum tomatoes, chopped
1 medium sweet or Vidalia onion, chopped
handful of kalamata olives, chopped
2–3 cups of fresh baby spinach leaves
2 – 3 tablespoons balsamic vinegar
2 – 3 tablespoons olive oil
salt and pepper to taste
1 cup chickpeas, drained and rinsed (optional)

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Instructions

Combine salad ingredients in a large bowl.
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.

Notes

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.