This Summer Strawberry Feta Salad is a delicious way to show off ripe gorgeous strawberries! It’s simple and quick…it’s easy peasy!
With a dressing flavored with ripe strawberries, balsamic vinegar shallots and honey, you can’t go wrong. Toss it over greens (I like arugula and spinach, but you can use any greens), cherry tomatoes, cukes, and of course strawberries and you have the perfect summer salad!
All of the dressing ingredients get combined in a blender and processed until smooth and creamy. The dressing can be made 5 days in advance which makes this a great salad for easy prep!
Put the greens in a salad bowl and scatter the remaining ingredients on top. Toss about 3 tablespoons of dressing with the salad ingredients and serve the rest of the dressing on the side.
If you are making the dressing ahead of time, toss with the dressing right before you are serving it so that you don’t wilt the greens. Enjoy!
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Summer Strawberry Feta Salad
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
Dressing:
- 1/4 cup sliced strawberries
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped shallot
- 1 tbsp fresh lemon juice
- 2 tsp honey or maple syrup
- 1/2 tsp salt
Salad:
- 8-10 ounces arugula or spinach greens, or a 50/50 mixture
- 1/2 cup Italian parsley leaves (tender stems are okay) or basil leaves
- 1 pound strawberries, hulled and quartered
- 1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
- 1 pint cherry tomatoes (any color), sliced in half
- 1/4 cup sliced red onion (see Chef’s Notes)
- 1/2 cup crumbled feta cheese
Instructions
Dressing:
Combine all ingredients in a blender or small food processor until smooth and creamy. The vinaigrette can be be prepared up to 5 days in advance.
Salad:
Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
Chef’s Notes:
I’m not a big fan of raw red onions in a salad but I love the flavor so I soak them in ice water for 5 minutes and then drain them and pat them dry. This helps to take the bite (and bad breath) away!
Make the dressing up to 5 days ahead and keep in a covered container (a glass jar is perfect) in the refrigerator. Give it a shake to blend before dressing the salad.
For the best texture, dress the salad shortly before serving so it doesn’t wilt the greens.
To make ahead for a party or picnic, you can assemble the undressed salad in your serving bowl and cover with a clean damp towel. It will keep up 6 hours in the refrigerator.
This Easy Peasy Miso Crunch Salad comes together in minutes and is perfect for a weeknight throw-together dinner. It’s healthy, tasty and oh so quick!
Crunchy kale is combined with green cabbage, chili-flavored peanuts, avocado chunks and cooked shrimp. A crazy-good miso salad dressing gets tossed with all of the ingredients and poof! Dinner is served!
The salad dressing gets its delicious flavor from the white miso, lime juice, garlic and sugar. This combination is enough to make me swoon! Give it all a shake in a jar and it’s ready to go.
Toss the salad ingredients together: cooked shrimp, shredded Tuscan kale, shredded green cabbage, chili-flavored peanuts and avocados. Once tossed, add the dressing and, if you like, sliced green onions and chopped cilantro.
There isn’t much more to making this salad, so go ahead and make it tonight!
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Miso Crunch Salad
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
Miso Dressing:
- 1/3 cup avocado oil
- 1/3 cup lime juice (about 3 limes)
- 1/4 cup white miso
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/2 tsp salt
Miso Crunch Salad:
- 1 pound cooked shrimp, cut into bite-sized pieces
- 5 cups shredded Tuscan kale (1 bunch)
- 5 cups shredded green cabbage (1/2 medium cabbage)
- 1 cup chili-flavored peanuts (or something similar)
- 2 avocados
- optional: 1/2 cup each sliced green onions and chopped cilantro
Instructions
Shake all dressing ingredients in a jar, or blend together in a small food processor until smooth. If it’s on the thicker side, add a bit of water until it pours smoothly off the end of a spoon.
Toss all salad ingredients with dressing. You can do this as a large batch (serves 4-6) or prep the elements and store them separately to make the salads one at a time for individual lunches and dinners throughout the week. Crunchy, sweet, delicate, and fresh!
Recipe by Pinch of Yum
For that end of summer corn that is still at the farmer’s market, try this grilled Summer Corn Salad!
Grilling sweet corn gives it a lovely caramelized char on it. Combining the corn with cherry tomatoes, diced cucumbers, red and green onions makes for a very colorful salad. Toss it all with a light dressing of lime juice, olive oil, honey and chopped basil to make a light, fresh salad for any occasion!
Begin by grilling the shucked corn until it begins to char the kernels. Cook until the kernels are charred all over. Once the corn is able to be handled, cut the kernels off and transfer to a large bowl.
Add all of the remaining vegetables and dressing ingredients to the corn, toss it all together and serve it!
You can also boil the corn if you prefer not to grill it. It won’t have that charred bite to it, but it will still be awesome! The instructions are in the recipe.
Enjoy!
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Summer Corn Salad
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 6 ears of corn, shucked
- 1 pint cherry tomatoes, halved
- 1/4 cup diced cucumber
- 1/3 cup finely chopped red onion
- 4 green onions, roughly chopped
- 1/3 cup roughly chopped basil
- 1 tbsp fresh lime juice (from 1 lime)
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey, warmed
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
Grill Method:
Preheat the grill on high. Place the corn on the grill and cook without moving until beginning to char, 4 minutes. Continue cooking, rotating every few minutes, until the corn is charred on all sides, about 8 minutes total. Transfer the corn to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.
Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.
Boil Method:
Bring a large pot of water to a boil over high heat. Add the corn and boil until the kernels are tender, about 8 minutes. Drain the corn and transfer it to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.
Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.
Recipe by Modern Proper
This Strawberry Salad with Balsamic Drizzle is my new favorite summer-time salad! When strawberries are at their peak, you need to try this one out. It’s not a greens-based salad, which makes it ideal for prepping ahead. Just lovely mouthfuls of fresh cherry tomatoes, mozzarella, avocados, toasted pecans and, of course, ripe strawberries! Drizzle balsamic glaze over the top, add some fresh basil and ta-da! A beautiful, healthy and mouth-watering salad!
I love this salad for its simplicity. It’s bursting with flavor and color. It’s healthy, easy, and quick to make.
The first thing to make is the balsamic glaze. All you have to do is simmer the balsamic vinegar until it reduces down into a thick syrup. You can also buy balsamic glaze these days in most grocery stores. Either will work perfectly!
To assemble, place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a bowl. Drizzle and toss with olive oil, salt and pepper. Gently toss the salad and drizzle the balsamic glaze over the top.
Seriously easy, right? Enjoy!
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Strawberry Salad with Balsamic Drizzle
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 1/4 cup balsamic vinegar
- 1 cup sliced strawberries
- 1 cup halved cherry tomatoes
- 1 cup halved mini mozzarella balls
- 1 ripe avocado, pitted and diced
- 1/3 cup pecans, toasted
- 1/3 cup loosely packed basil, torn
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Instructions
In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.
Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.
Recipe by Love and Lemons
To get the most out of summer melons and tomatoes, try this Grilled Watermelon Salad with Balsamic Pearls. Grilling the watermelon not only gives it beautiful char marks, it also caramelizes the sweetness and gives it a slightly smoky flavor in just a few minutes!
When you layer the grilled watermelon over arugula and stack it with gorgeous heirloom tomatoes, you have the beginning of something special. Tear some burrata chunks and add them to the plate. Drizzle with some balsamic glaze and spoon some Balsamic Pearls over the top. Look out! That’s all I’m going to say!
This is an easy salad to make! Start by cutting the watermelon into 8 squares or rectangles, about 3″ x 3″ (or 4″ if making rectangles) and one-inch thick.
Preheat your grill or grill pan and lightly drizzle olive oil over the watermelon slices. Grill the slices for 2 minutes on each side or until grill marks appear. Set the watermelon slices aside.
To assemble the salads, spread some arugula leaves over the salad plate, followed by overlapping slices of watermelon and tomatoes (you should have 2 slices of each per plate). I love using two different colors of heirloom tomatoes to add interest to the plate!
Tear a couple of chunks of burrata and scatter around each salad. Drizzle extra-virgin olive oil and balsamic glaze lightly over the salad.
Dust the salad with freshly ground pepper and for a finishing touch, dollop some Balsamic Pearls over the salad. I was first introduced to these pearls (they look like caviar!) at my friend Bett’s big birthday! This salad was served and I was immediately impressed because I had no clue what they were and because they were so tasty! These aren’t necessary but are sure to be a conversation-starter!
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Grilled Watermelon Salad with Balsamic Pearls
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 1/2 (5-pound) seedless watermelon
- Extra-virgin olive oil
- Kosher salt (specialty salt is great here, if on hand)
- 2 cups fresh baby arugula, washed and dried
- 2 large heirloom tomatoes, cut into 4 slices each (assorted colors looks pretty on the plate)
- 8 ounces burrata cheese, divided
- 1/4 cup balsamic glaze (see Chef’s Note)
- 4 tbsp Balsamic Pearls
- Fresh finely cracked black pepper
Instructions
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Heat a nonstick grill pan or preheat a gas grill to medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by 2 grilled slices of watermelon layered with two slices of heirloom tomatoes in the center. Place a couple of chunks of burrata on the plate. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper, sprinkle with 1 tablespoon of balsamic pearls and serve immediately.
Chef’s Note:
If you can’t find balsamic glaze, pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
With summer coming, try making this Summer Strawberry Feta Salad. This salad is light and delicious, perfect for hot weather. It has juicy strawberries, crumbled feta cheese, crunchy cucumbers and crisp arugula. Can’t beat this combination!
All of the salad ingredients are tossed together with a simple dressing made from olive oil and balsamic vinegar and then jazzed up with fresh diced strawberries.
The sweetness of the strawberries pairs well with the salty feta. The arugula adds a spicy flavor, making it tasty and balanced.
The Summer Strawberry Feta Salad is easy to make and is great for a light dinner or quick lunch. You can also take it to summer picnics or barbecues. It is a healthy way to enjoy fresh produce during the season.
The dressing ingredients are blended together in a blender until you have a smooth and creamy dressing. The strawberries add a sweetness as well as a fresh summer flavor that compliments the balsamic vinegar, lemon juice, honey, shallots and garlic perfectly.
The salad has wonderful ingredients that are all tossed together…arugula (peppery), parsley or basil leaves (herby), strawberries (sweet & tart), English cucumbers (crunchy), cherry tomatoes (sweet), red onions (spicy) and feta cheese (salty).
When you toss all of those ingredients with the flavorful dressing, it’s hard to find a more delightful salad!
Healthy, easy, quick and flavorful…this should be on your summer rotation of salad recipes!
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Summer Strawberry Feta Salad
Makes: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
For the Dressing:
- 1/4 cup sliced strawberries
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp chopped shallot
- 1 tbsp fresh lemon juice
- 2 tsp honey or maple syrup
- 1/2 tsp salt
For the Salad:
- 8-10 ounces arugula or spinach greens, or a 50/50 mixture
- 1/2 cup Italian parsley leaves (tender stems are okay) or basil leaves
- 1 pound strawberries, hulled and quartered
- 1 English (seedless) cucumber, sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
- 1 pint cherry tomatoes (any color), sliced in half
- 1/4 cup cup sliced red onion (See Chef’s Note)
- 1/2 cup crumbled feta cheese
Instructions
Combine all ingredients in a blender or small food processor until smooth and creamy. Dressing will keep refrigerated up to 5 days.
Put the arugula in a large salad bowl or a large serving platter. Top with the remaining ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.
Chef’s Note:
If you are not a fan of raw onions, use this trick to take the bite away and just leave the flavor: soak the sliced onions in a bowl of ice water for 5 minutes and then drain. Pat dry and use in the salad!
Recipe from Family Style Food
Enjoy summer on a plate with this delicious Salmon Niçoise Salad. This fun riff on a traditional tuna Niçoise includes a lovely slab of salmon baked with a phenomenal mustard dressing. Place it over field greens and surround it with fresh green beans, cherry tomatoes, jammy eggs, baby red potatoes, olives and capers.
This is the perfect salad to enjoy for Mother’s Day or any day that demands a gorgeous entrée salad that’s quick and easy to make!
This recipe has a few different steps, but all are easy and take just a few minutes.
Begin with whisking all of the dressing ingredients together.
Next, steam the potato chunks. You can do this in the microwave or a steamer basket over simmer water in a pot. I cooked mine in the microwave and they were perfect. Once cool, drizzle with olive oil and sprinkle with salt and pepper.
In a small skillet, heat olive oil and add the capers. Fry them until they pop open. It just takes a minute or so and then use a slotted spoon to transfer them to paper towel to drain.
Now for the salmon…place the salmon on a parchment-lined baking sheet and slather it with 1/4 of the dressing.
Bake it for 15 minutes and remove from the oven.
While it’s baking, make your jammy eggs and blanch the green beans.
Now it’s time to build your salad:
Place the mixed greens on a large platter and top them with the salmon. Arrange the green beans, potatoes, eggs, olives and tomatoes around the salmon and top the salmon with the fried capers.
Drizzle with the remaining salad dressing or serve it on the side. Enjoy!
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Salmon Niçoise Salad
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1/4 cup stone ground mustard
- 1/4 cup lemon juice
- 1 tsp dried dill
- 1/4 tsp black pepper
- 1/2 tsp salt
Salad:
- 1 pound salmon filet
- 1 jar capers, drained, rinsed, dried
- 3 tbsp olive oil
- 1/4 pound green beans, trimmed
- 1/2 pound baby red potatoes, halved
- 4 eggs
- 6 cups spring greens
- 1/2 cup Greek olives
- 1 cup cherry or grape tomatoes
Instructions
Preheat oven to 375°F. In a small bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside.
Steam or microwave the potatoes until tender, about 15 minutes for steaming and 8 minutes for microwave. Let cool. Drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper.
Heat the olive oil in a small sauce pan over medium-high heat. When the oil is hot, fry the capers until they burst open about 1 minute. Drain on a paper towel lined plate.
Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
Place the salmon in the oven for 15 minutes.
Bring a small pot of water to a boil. Gently lower eggs, one at a time, into the boiling water. Continue to boil for 7 minutes. Remove pot from heat, place in sink, and slowly pour cold water over the eggs until cooled (this can take 5 minutes or more). Peel eggs. Cut in half.
Bring a small pot of water to a boil. Blanch the green beans in the boiling water until tender but still have a crunch to them, about 3 minutes.
When the salmon is cooked (flakes when separated with a fork) build your salads.
Place the mixed greens on a large platter, topped with the salmon, the fried capers, the green beans, potatoes, the six minute eggs, the olives and tomatoes.
Drizzle with the remaining dressing. Enjoy!
This Rainbow Salad could be renamed as “anything you want” salad or “choose your colors” salad, but “Rainbow” sounds so much more whimsical!
The dressing is a lovely combination of balsamic vinegar, Dijon mustard, maple syrup, garlic, and thyme which comes together with the snap of your fingers.
This salad can use any vegetables, fruit, lettuce, or nuts that you have on hand. It’s very versatile. It takes about 20 minutes to make. So, what’s stopping you??
This ingredients are listed by color…
- Green: choose your lettuce base. If you prefer arugula, go for it. Romaine or spinach work nicely too.
- Yellow: choose fresh corn kernels or diced mango (I actually chose both).
- Red: Sliced cherry tomatoes or diced red peppers.
- Orange: shredded carrots, diced orange bell peppers or sliced oranges.
- Green (again): sliced cucumbers, celery or diced avocado.
- Blue/Purple: Blueberries or sliced purple cabbage
The cranberries and candied nuts (almonds, pecans or cashews) are for texture and sweetness but again, you have choices when it comes to nuts. You could also substitute dried cherries or blueberries for the cranberries. Choice!!
All you need to do with the dressing ingredients is combine them in a glass jar, give them a shake and pour them over the salad ingredients. Toss the salad and you are ready to serve!
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Rainbow Salad
Makes: 6-8 servings
Prep Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 4 cups romaine, arugula or spinach leaves
- 1 cup fresh corn kernels or diced mango (or combination)
- 1/2 cup chopped red bell pepper or sliced cherry tomatoes
- 1/2 cup shredded carrots, diced orange bell pepper or sliced oranges
- 1 cup sliced cucumbers, celery, or diced avocado
- 1 cup thinly sliced purple cabbage or blueberries
- 1/3 cup dried cranberries
- 1/2 cup candied almonds, pecans, or cashews
Dressing:
- 1/3 cup light olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 2 cloves garlic, minced
- 1 tsp minced fresh thyme
- Kosher salt & freshly ground black pepper
Instructions
Place lettuce into a large serving bowl. Add toppings and gently toss. Cover; refrigerate.
Combine dressing ingredients in a glass jar; seal tightly and shake well.
Shortly before serving, toss salad with dressing.
For an easy dinner salad, try Rotisserie Chicken Salad with Charred Scallion Dressing. It doesn’t take much to put this beautiful salad on the table and within 30 minutes you will be feasting on this delicious healthy salad!
Pick up a rotisserie chicken (or even better, buy the chicken already picked off the bones), some crusty bread, fresh Bibb lettuce and a few other ingredients and you are well on your way to serving this mouth-watering salad!
To begin this recipe, make the croutons. In my opinion, this is the most important component of this recipe. These croutons are made from pieces of torn country-style bread that have been tossed in olive oil and seasoned with salt and pepper. Bake them in a hot oven until they are golden and crisp around the edges. Let them cool and you will end up with crunchy but soft-in-the-middle croutons that give some texture to the salad. They are so delicious that you might want to make extra just for snacking!
Next comes the dressing. Separate the whites from the green parts of the scallions. Chop each part separately in a very fine dice and then sauté the green parts in olive oil until they are nicely charred.
Scrape the charred green scallions into a bowl with the white scallions, lemon juice, rice vinegar, Dijon mustard and mayonnaise. Finally whisk in olive oil.
In a large bowl, toss the rotisserie chicken with radishes and croutons and half of the dressing.
Arrange the Bibb lettuce leaves and half of the avocado on a serving platter or bowl. Drizzle a little dressing over and then top with the chicken mixture. Tuck the remaining avocado around the salad, season it with salt and pepper and drizzle with more dressing.
As I said, it doesn’t take a lot to make a wonderful, healthy main course salad. No excuses not to make this one!
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Rotisserie Chicken Salad with Charred Scallion Dressing
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 5 ounces country-style bread, torn into 1-inch pieces
- 10 tbsp extra-virgin olive oil, divided
- 2 scallions
- Kosher salt, freshly ground pepper
- 2 tbsp fresh lemon juice
- 2 tbsp unseasoned rice vinegar
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise, preferably Hellmann’s (Best Foods)
- 1 small rotisserie chicken, meat pulled from bones and shredded
- 6 radishes, trimmed, cut into wedges
- 1 head of Bibb lettuce, leaves separated
- 1 avocado, sliced, divided
Instructions
Preheat oven to 450°F. Toss bread and 3 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Bake until golden and crisp around the edges, 8–12 minutes; let croutons cool.
Meanwhile, separate scallion whites from greens. Finely chop whites; place in a large bowl. Finely chop greens. Heat 1 tablespoon oil in a small skillet over medium. Cook greens, stirring often, until blackened around edges and crisp, about 3 minutes. Scrape into bowl with whites, then whisk in lemon juice, vinegar, mustard, and mayonnaise; season with salt and pepper. Gradually whisk in remaining 6 tablespoons oil.
Pour half of dressing into a small bowl; set aside. Add chicken, radishes, and croutons to bowl with remaining dressing and toss to coat.
Arrange lettuce and half of avocado on a platter; season with salt and pepper. Drizzle with 3 tablespoons reserved dressing; top with chicken salad. Tuck remaining avocado around; season with salt and pepper. Drizzle with remaining dressing.
Recipe by Bon Appetit
It’s citrus season and that means that we can make this beautiful Mixed Citrus Salad with Feta and Mint. The combination of different types of citrus is so pretty (think blood oranges, grapefruit, sumo mandarins, Cara Cara oranges). Sprinkle some feta cheese and mint and drizzle a snappy dijon/red wine vinegar/citrus dressing over and you have an easy, beautiful salad for any occasion!
This is an Easy Peasy recipe…in under 15 minutes with a total of 6 items that may not be in your pantry, it’s hard to beat a recipe like this!
Small bits of red onion are put into a bowl with a strainer over the top of them so that the juices from the cut citrus will drip over them and temper the sharp flavor of the onions.
When slicing the citrus, cut a flat surface on the top and bottom of the fruit, stand it on its end and slice off the peel and pith (that’s the white stuff).
Spread the fruit on a platter and top it with some onion bits.
Make a dressing from the leftover citrus juice, red wine vinegar, Dijon and olive oil. Drizzle that over the fruit, sprinkle with feta and mint and a bit of salt & freshly ground pepper.
All that’s left is to eat this yummy salad!
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Mixed Citrus Salad with Feta and Mint
Makes: 2 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 3 to 4 tbsp red onion, cut into tiny bits
- 4 pieces of citrus, preferably a mix of grapefruits and oranges
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp smooth Dijon mustard
- 1 tbsp olive oil
- Salt and freshly ground pepper, to taste
- 3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
- 1 tbsp fresh mint, chopped or cut into tiny slivers
Instructions
Place your red onion in the bottom of a medium bowl. Nest a strainer over the bowl.
Prepare your citrus fruits by cutting off the stem end of one, creating a flat surface and exposing flesh. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.
Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do. Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion. Repeat with remaining citrus fruits. (As the extra juices drip over the bowl, it will soften the raw onion bite.)
Spread the fruit slices out on a platter. Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl.
Whisk one tablespoon of juice with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint, adjust salt and pepper to taste, serve immediately.
Recipe from Smitten Kitchen