One for the Table: The bright flavors of the Mediterranean
fine sea salt
freshly ground black pepper
4 ounces baby spinach
1/2 pint cherry tomatoes, halved
2 ounces feta, crumbled
1/4 cup pine nuts, toasted
In a large bowl, whisk together vinegar and oil. Season with salt and pepper. Add spinach and tomatoes; toss to coat. Top with feta and pine nuts; toss lightly.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)