• 2 cups fresh baby spinach
  • 2 tablespoons chopped fresh basil
  • 1 pound campari tomatoes, seeded and minced
  • 2 largeseedless cucumbers, peeled and minced
  • 1 large red onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon cracked black pepper, or to taste
  • Directions

  • Step 1

    Run spinach and basil through a food processor until finely chopped.


  • Step 2

    Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

  • Cook's Note:

    The liquid from this salad can be strained off, mixed with a bit of balsamic vinegar and olive oil, and used a a delicious dressing for a green salad.

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