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.

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