Pickled Feta and Strawberry Salad February 15 2017, 0 Comments
3 cups Champagne vinegar or white balsamic vinegar
1/2 cup granulated sugar
2 tablespoons basil
2 tablespoons mustard seeds
1 medium shallot, sliced
4 whole garlic cloves
2 pounds feta, diced or crumbled (roughly 6 1/2 cups)
1 pound fresh strawberries, hulled and cut in quarters
1/4 cup Basil Olive Oil
1/4 cup cilantro, chopped
12 ounces baby spinach
salt and white pepper
For the pickle:
Combine the vinegar, 3 cups of water, sugar, mustard seeds, shallot, garlic and basil in a small saucepan.
Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes
Remove the pot from the heat and let it cool completely.
Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese.
Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.)
Cover the feta and refrigerate it for at least five days.
For the salad:
- Remove the pickled feta from the liquid and drain it on paper towels.
- In a salad bowl, toss together the, strawberries, olive oil, chopped cilantro and spinach.
- Stir in the feta, then season with salt and pepper, if desired.