Spinach Mediterranean Salad

We learn from Chef Matt of Taylor Farms how to create a Spinach Mediterranean Salad!

Serves: 2|Prep: 5 minutes|Cook: 5 minutes|Total: 10 minutes |Provided by Taylor Farms


  • 3-ounces Taylor Farms Spinach
  • 1-ounce feta cheese crumble
  • 1 cup of balsamic syrup
  • 1 cup of cucumber half rounds
  • 1 cup of grape tomatoes cut in half
  • 8 kalamata olives slices
  • 1/2 cup of cooked lentils
  • 1 cup of Israeli pasta
  • 1 cup of Arugula Chimichurri.


  1. Blend all the Arugula Chimichurri ingredients in a food processor.
  2. In a large bowl, combine cucumber half rounds, grape tomatoes, kalamata olives, lentils, Israeli pasta, and Arugula Chimichurri. Mix until chimichurri is evenly distributed.
  3. Make a balsamic syrup by stirring a cup of balsamic vinegar in a saucepan on low- heat until reduced to 1/3 of a cup.
  4. In another bowl, mix together 3-ounces of Taylor Farms Baby Spinach and 3- ounces of the veggie mixture from step 2.
  5. Lay the spinach mixture on a serving plate. Top with feta and a drizzle of balsamic syrup. Bon Appétit!
    2 cups of Taylor Farms Arugula
    3 jalapeños
    1 cup of cilantro
    1⁄4 cup of mint
    1⁄4 cup of fresh oregano
    1⁄2 cup of olive oil
    2 TBSP of white vinegar
    1 lime squeezed
    1 TBSP garlic
    Pinch of kosher salt