Pickled Feta and Cerignola Olives With Strawberries

Name: Pickled Feta and Cerignola Olives with Strawberries
Yield: Serves 6 to 8
Ingredients: 3 cups Champagne vinegar or white balsamic vinegar; 1/2 cup granulated sugar; 2 tablespoons coriander seeds; 2 tablespoons mustard seeds; 1 medium shallot, sliced; 4 whole garlic cloves; 4 sprigs cilantro; 2 pounds feta, diced or crumbled (roughly 6 1/2 cups); 1 pound Cerignola olives (red, green, or black), pitted and cut in half; 1 pound fresh strawberries, hulled and cut in quarters; 1/4 cup extra-virgin olive oil; 1/4 cup cilantro, chopped; 12 ounces baby spinach; Salt and white pepper

By Tenaya Darlington

August 8, 2013

Pickled feta and cerignola olives with strawberries in a bowl.

Photo by Jason Varney

Briny feta is pickled, then tossed with plump olives and strawberries for a bright, juicy salad. Since the feta needs five days to cure in the fridge, this is a great make-ahead dish. Use Greek feta if you want neat cubes; Bulgarian feta is divine, but it needs to be handled carefully as it's very soft and crumbly. Whip up this recipe for a picnic, or serve it after a day on the beach when salt and sun are still on everyone's mind. Glasses of Prosecco or Saison are a perfect accompaniment.

Note:

This dish should be served fresh as the strawberries will begin to break down and lose color over time. Use any leftover pickling solution to drizzle over salad greens.

Recipe notes

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