Pickled Feta and Cerignola Olives with Strawberries
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
- 1/2 cup granulated sugar
- 1/4 cup extra-virgin olive oil
- salt and white pepper
- 2 tablespoons coriander seeds
- 4 whole garlic cloves
- 2 tablespoons mustard seeds
- 3 cups champagne vinegar or white balsamic vinegar
- 1 medium shallot, sliced
- 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 cilantro, chopped
- 12 ounces baby spinach
- Carbohydrate 30 g(10%)
- Cholesterol 101 mg(34%)
- Fat 38 g(59%)
- Fiber 5 g(20%)
- Protein 19 g(38%)
- Saturated Fat 19 g(94%)
- Sodium 1495 mg(62%)
- Calories 536
Preparation To prepare the pickle, combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic, and cilantro 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. To prepare the salad, remove the pickled feta from the liquid and drain it on paper towels. In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro, and spinach. Stir in the feta, then season with salt and pepper, if desired. 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. Reprinted with permission from Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington, Running Press, a member of the Perseus Books Group.
Preparation To prepare the pickle, combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic, and cilantro 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. To prepare the salad, remove the pickled feta from the liquid and drain it on paper towels. In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro, and spinach. Stir in the feta, then season with salt and pepper, if desired. 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. Reprinted with permission from Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, and Pairings by Tenaya Darlington, Running Press, a member of the Perseus Books Group.
