Pickled Feta with Olives and Strawberries
Servings Prep Time
6People 1Hour
Cook Time
10Minutes
Servings Prep Time
6People 1Hour
Cook Time
10Minutes
Ingredients
Pickled Feta
Salad
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.