Bacon, Tomato, Feta Salad

Spring has sprung. Well almost. Here in northwest Ohio the wind is still pretty strong but the temps are on the rise. Time to break free of the hearty winter soups, stews, and casseroles and time to jump into fresh, crisp, and lighter recipes.

We eat a lot of salads – as much as we can during the week, mainly because they are easy to throw together and a great way to get creative with things you have on hand.

The best part of getting crazy and creative with fresh salads is that, for the most part, if an ingredient addition doesn’t work, it’s easy to reverse. In most cases you can just pick it off!

The second best part about salad is that you really don’t have to measure the ingredients. So I usually don’t and won’t measure out things from my salad recipes. If that is a challenge for you, comment below and I will add measurements! You’re pretty free to wing it with a salad and do what looks good to you.

Here’s a pretty simple salad to kick off spring:

Bacon, Tomato, Feta Salad

Ingredient list:

6 slices bacon

cherry tomatoes, halved

olive oil

4-5 hand fulls of spinach or more depending on how many people you are cooking for

sliced strawberries

diced avocado

feta cheese

salt/pepper to taste

What to do:

Coat a large skillet with olive oil, set to medium high heat

Dice bacon and fry to your desired crispness in skillet over medium-high heat. If your bacon leaves a lot of grease in the pan, go ahead and skim some out of the skillet. But leave some to coat the rest of the ingredients.

Add sliced tomatoes to bacon and stir fry till tomatoes start to release some of their juice in the pan. Salt and pepper to taste.

Add spinach by the hand fulls to the top of the skillet. Turn off heat and toss everything together. Wilt the spinach a bit to desired tenderness.

Transfer salad to serving plates.

Top with diced avocado, strawberries, and feta.

Serve with warm, crusty bread, and your favorite Pinot!



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