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Wilted Spinach Salad with Burst Tomato Vinaigrette

Scott Phillips

Servings: 4 as a first course or side dish

The combination of anchovy, garlic, and Parmigiano makes this reminiscent of a Caesar salad, but warm burst tomatoes set it apart. If available, use a mixture of red, yellow, and orange tomatoes to add color.


  • 8 oz. (8 packed cups) baby spinach
  • 3 Tbs. extra-virgin olive oil
  • 4 oil-packed anchovy fillets, finely chopped
  • 1 large garlic clove, coarsely chopped
  • 2 cups grape tomatoes or small cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 2 Tbs. red wine vinegar
  • 1/3 cup coarsely crumbled pita chips

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 10
  • Sodium (mg): 680
  • Carbohydrates (g): 25
  • Fiber (g): 4
  • Protein (g): 9


  • Put the spinach in a wide, shallow serving bowl.
  • Heat the oil, anchovies, and garlic in a large skillet over medium heat, stirring, until the garlic is fragrant and golden, about 2 minutes. Add the tomatoes, 1/2 tsp.  salt, and 1/4 tsp. pepper, and cook, stirring often, until the tomatoes begin to burst, 3 to 4 minutes. Remove the skillet from the heat. Stir in the Parmigiano-Reggiano and vinegar. Pour the hot tomato mixture over the spinach, tossing gently, until the spinach is wilted. Toss in the pita chips and serve immediately.


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