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Fresh spinach salad with mint and Fetta

Fresh spinach salad with mint and Fetta

A crisp, vibrant and savoury salad – our recipe for Fresh spinach salad with mint and fetta is a great complement or a nice meal on its own. Salty fetta cheese, crunchy croutons, crisp fresh spinach, soft edamame beans and potent mint and lime are a guarantee for interesting flavours in every single bite.

30 min 4 persons
Vegetable Cooling


  • 1 red onion in thin half rings
  • 1 tsp coarse salt
  • 200 g country bread sliced
  • 100 g Castello® Traditional Fetta Cubes in Brine
  • 100 g baby spinach leaves
  • 1 tbsp cold-pressed rapeseed oil
  • 1 cucumber cut into sticks
  • 250 g frozen, thawed edamame beans (soy beans)
  • finely chopped fresh mint leaves
  • 2 tsp finely grated lemon zest
  • freshly ground pepper


  • 500 g grilled chicken fillet or salmon fillet


1. Sprinkle salt over the onions and leave for about 5 min., then rinse the onions and press out as much liquid as possible.

2. Toast the bread and cut it into cubes for the croutons.

3. Toss the spinach with the oil and arrange on a platter with the cucumber, beans, onions and Fetta.

4. Sprinkle with mint, lemon zest, pepper and some of the croutons. Serve the salad with grilled chicken or salmon and the rest of the croutons.