Spinach Tomato Salad with Creamy Greek Dressing

Brent brought home two packages of Campari tomatoes from Costco last weekend. We planned to use some in one meal but Brent bought more than needed because we both enjoy eating Campari tomatoes as a snack (yes, sometimes I eat them like small apples). That said, we somehow managed to get through the week without eating most of them. So, this weekend, I asked Brent to make a salad with them to serve along side burgers when we had friends for lunch on Saturday.

The salad he crafted is simple but packed with great flavor. It’s light and refreshing, but the meaty-ness of the Campari tomatoes makes it very satiating. It was so good, I had him make again on Sunday so I could eat it again. You can serve it as a side or mix in a protein (such as shredded chicken) to make it an entree in and of itself. The salad will be tasty right away, but letting it rest a while in the fridge helps the flavors meld and develop. We hope you enjoy this salad as much as our friends and we did!

Ingredients
salad
8 Campari tomatoes, quartered
4 C baby spinach
1/3 C diced red onion

dressing
1/3 C cashewgurt
1 Tbsp red wine vinegar
3 Tbsp avocado oil
1/4 tsp dried oregano
1/8 tsp garlic powder
1/8 tsp sea salt
1/8 tsp black pepper

Method

Mix the dressing ingredients in a small bowl.

Toss the tomatoes, spinach and red onion with the dressing in a large bowl.

Serve immediately or allow to rest in the refrigerator up to overnight before serving.

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