Greek Feta and Spring Fruit Salad with Champagne Vinaigrette
This bright and colorful salad makes the most of spring’s juicy strawberries, crisp radishes, and fresh greens. Crumbled Greek Feta cheese is the perfect creamy-tart complement and makes this dish a standout for any warm weather gathering or picnic.
Ingredients
- 1 small red onion thinly sliced
- ¼ cup Champagne vinegar
- 5 cups baby arugula
- 2 cups watercress
- 2 cups sliced strawberries
- 1 cup blueberries
- 1 cup sliced radish
- 1 cup shredded carrot
- 1 cup chopped candied pecans
- 1 cup olive oil
- 1 TB honey
- 1 TB dijon mustard
- 2 tsp kosher salt
- Optional microgreens or edible flowers for garnish
- 2 cups cubed or crumbled imported Feta cheese
Instructions
- In a small bowl, toss red onion and champagne vinegar. Let rest at room temperature while you prepare the remaining salad ingredients.
- In a large salad bowl toss together arugula, watercress, strawberries, blueberries, radish, shredded carrot, and candied pecans.
- To make the Champagne vinaigrette: Remove onions from vinegar and toss quick-pickled onions into the salad, reserving the vinegar. Whisk honey, dijon, olive oil, and salt into the vinegar until smooth.
- Top salad with imported Feta and optional microgreens or edible flowers for garnish.
- Serve drizzled with Champagne vinaigrette and fresh ground black pepper..
