Crunchy Garden Salad

I am that person who uses spinach as a base for almost every single salad and adds random ingredients depending on what is available at home or what is currently in season. This salad is very simple, a great side for steak, roasted chicken, fried tofu or even lasagna (sorry if I offended some Italians).

The sugar snap peas and the nuts/seeds on top will make it crunchy and the juicy tomatoes and spinach will give a very refreshing base. It will boost your mood and you might think that it is summer even on a gloomy winter day.

What makes it even tastier are the shallots soaked in vinegar and sumac. This wonderful idea is from one of Ottolenghi’s cookbook ‘Simple’, which became a very popular source of recipes in our home. Ottolenghi’s tomato salad with sumac onions and pine nuts gave me the idea to use sumac onion in this simple garden salad.

You might ask – what’s on earth is sumac? I was asking the exact same question when first read some of Ottolenghi’s recipes and realised that I should have started using this Middle Eastern spice in my kitchen a very long time ago. Sumac is made from dried berries and has a beautiful red wine colour and a bit of tangy, citrusy taste – perfect in any kind of salads or on roasted vegetables. I love to sprinkle it on some homemade oven-baked potato fries with some grated parmesan cheese and sea salt. Best thing ever!

But now, after I made the introduction between you and sumac, and you officially know each other, please have a look how simple this recipe is!

Ingredients (serves 2):

  • 100 g spinach
  • 100 g vine ripened tomatoes
  • 2 shallots
  • 150 g g sugar snap peas
  • 4 tbsp vine vinegar or apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sumac
  • salt and pepper
  • pine nuts and pumpkin seed


  • Cut the shallots into 1mm slices, put them in a bowl and add the vinegar, olive oil and sumac. Mix it well and keep it in the fridge for approximately 30 minutes.
  • Cut the tomatoes in half or into wedges (depending on size) and the sugar snap peas in half, and mix them together with the spinach. Add some salt and pepper and mix them well.
  • Add the shallots mix to the salad, mix it gently and top this gorgeousness with some pine nuts and pumpkin seed.

Enjoy and until next,

Nora from My Honeycomb Kitchen

1 thought on “Crunchy Garden Salad”

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