Pickled Feta with Olives and Strawberries

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.

Pickled Feta with Olives and Strawberries

Print Recipe

• CourseSnacks
• CuisineItalian

Servings	Prep Time
6 People	1 Hour

Cook Time

10 Minutes

Servings Prep Time 6 People 1 Hour

Cook Time 10 Minutes

Pickled Feta with Olives and Strawberries Print Recipe CourseSnacks CuisineItalian Servings Prep Time 6 People 1 Hour Cook Time 10 Minutes Servings Prep Time 6 People 1 Hour Cook Time 10 Minutes

Ingredients

Pickled Feta

• 3 Cups vinegar Champagne
• 1/2 Cup Sugar Granulated
• 2 TableSpoon Coriander Seeds
• 2 TableSpoon Mustard Seeds
• 1 Medium Shallot Sliced
• 4 Whole Garlic Cloves
• 4 Sprigs Cilantro
• 2 Pounds Feta Diced or Crumbled

Salad

• 1 Pound Olives
• 1 Pound Strawberries
• 1/4 Cup Ekin Olive Oil Extra Virgin
• 1/4 Cup Cilantro Chopped
• 12 Ounces Baby Spinach
• Pinch Salt And White Pepper As per Taste

Servings: People

Instructions

For The Pickle

1. Combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic and cilantro in a small saucepan.
2. Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes.
3. Remove the pot from the heat and let it cool completely.
4. 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.
5. 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.)
6. Cover the feta and refrigerate it for at least five days.

For the salad

1. Remove the pickled feta from the liquid and drain it on paper towels.
2. In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro and spinach.
3. Stir in the feta, then season with salt and pepper, if desired.

Recipe Notes

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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