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3 tomatoes
1 bunch of spinach leaves
2 tablespoons of Extra Virgin Olive Oil


1. Rinse the tomatoes and spinach leaves with water

2. Slice the tomatoes into ¼ inch slices with the Chef’s knife and cutting board

3. Combine spinach leaves and tomatoes in a serving bowl

4. Drizzle with two tablespoons of extra virgin olive oil

5. Enjoy the tomato and spinach salad in a small bowl with a fork

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