Mediterranean-Inspired Spinach Salad with Olives

Briny olives and creamy white beans give this fresh spinach salad enough substance to serve alongside an antipasti spread or as a light lunch. A simple lemon and olive oil dressing brings the ingredients together without weighing down the tender greens. Keep the dressing separate until serving if you’re preparing components ahead.

Recipe at a glance

• Yield: 4 side-dish servings
• Prep time: 15 minutes
• Cook time: None
• Total time: 15 minutes

Ingredients

• 5 ounces fresh baby spinach
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup pitted green olives, halved
• 1/3 cup pitted Kalamata or other dark olives, halved
• 1/4 small red onion, thinly sliced
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• 1/8 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

Instructions

1. Wash and dry the spinach. Remove any damaged leaves. Rinse the spinach under cool running water, gently moving the leaves so water reaches them all. A salad spinner makes drying easy; spin in batches, then pat away any remaining moisture with a clean kitchen towel. The leaves should feel dry rather than slick, so the dressing can cling instead of pooling. The FDA advises washing produce under running water; washing can reduce bacteria but does not eliminate it.
2. Prepare the beans and vegetables. Drain and rinse the cannellini beans, then shake off excess water and blot them dry if needed. Halve the olives and slice the red onion thinly so their flavors are distributed through the salad. If the onion tastes especially sharp, soak the slices in cold water for 5 minutes, then drain and dry them.
3. Mix the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and a few grinds of black pepper. Whisk until the dressing looks lightly emulsified and no streaks of mustard remain. Taste it; add a little more lemon for brightness or pepper for extra bite.
4. Combine the salad. Put the dry spinach, beans, olives, onion, and parsley in a large serving bowl. Drizzle over about half the dressing and toss gently with clean hands or salad servers, lifting from the bottom so the beans and olives are spread evenly without crushing the leaves.
5. Finish and serve. Add more dressing a little at a time, tossing after each addition, until the leaves are lightly coated. Taste a leaf with a bean and olive; add salt or pepper only if needed, since olives can be quite salty. Serve promptly while the spinach is fresh and the beans are intact.

Tips, serving ideas, and storage

For an antipasti spread: Serve this salad in a wide bowl alongside bread, marinated vegetables, cheese, or dips. It also works as a quick lunch with warm pita or crusty bread. For a more substantial meal, add a sliced hard-cooked egg or serve it with grilled chicken; those additions are optional, not part of the core recipe.

Easy variations: Use all green or all dark olives if that’s what you have. Chickpeas make a good substitute for cannellini beans; drain and rinse them just as you would the white beans. For a milder flavor, replace the red onion with thinly sliced scallions.

Make ahead: Wash and thoroughly dry the spinach, prepare the beans and olives, and mix the dressing separately. Refrigerate the components in covered containers and toss them together just before serving. Keeping the dressing off the spinach helps the leaves stay crisp.

Storage: Once dressed, the salad is best eaten right away. Refrigerate leftovers promptly in a covered container and use within a day, understanding that the spinach will soften. Keep perishable ingredients refrigerated; don’t leave the salad at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F.

Sources

• Selecting and Serving Produce Safely