Fresh Spinach and Tomato Salad with Balsamic Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring baby spinach and ripe tomatoes, drizzled with a sweet and tangy homemade balsamic glaze. This mediterranean-inspired salads (vegetarian) ready in about 27 minutes pairs baby spinach leaves, halved cherry tomatoes, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 1 cup balsamic vinegar and 1 tbsp honey. Bring to a simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the mixture reduces to a thick glaze that coats the back of a spoon. Remove from heat and let cool.
  2. Step 2: In a large salad bowl, combine 5 cups baby spinach leaves, 2 cups halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
  3. Step 3: Drizzle 3 tbsp extra virgin olive oil over the salad, then season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Toss gently to combine.
  4. Step 4: Drizzle the cooled balsamic glaze over the salad, then sprinkle 1/2 cup crumbled feta cheese and 1/4 cup toasted pine nuts on top.
  5. Step 5: Serve immediately as a refreshing side or light meal.

Frequently asked questions

How long does Fresh Spinach and Tomato Salad with Balsamic Glaze take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Spinach and Tomato Salad with Balsamic Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby spinach leaves from drying out.

Can I substitute ingredients in Fresh Spinach and Tomato Salad with Balsamic Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fresh Spinach and Tomato Salad with Balsamic Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fresh Spinach and Tomato Salad with Balsamic Glaze vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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