Ingredients
Method
- Trim ½ cup strawberries; puree with olive oil, vinegar, shallot, lemon juice, honey, salt, and pepper in a blender until smooth.
- Scrape dressing into sealed container; refrigerate remaining dressing for later use.
- Toss arugula/spinach in a large bowl; add strawberries, parsley, cucumber, cherry tomatoes, red onion.
- Top with feta cheese; drizzle 3 tbsp dressing over salad and gently toss until combined.
- Transfer to serving platter; store extra dressing separately in a squeeze bottle.
Notes
Use room-temperature ingredients for better emulsification: cold liquids break dressings.
Add 1 clementine’s juice for extra brightness in Mediterranean variations (replace lemon juice).
Balance feta quantity: reduce to ¼ cup for less salty flavor, increase to 1 cup for indulgent bite.
Toast slivers of sourdough covered with candy-salt custard for complementary crunch.
Add 1 clementine’s juice for extra brightness in Mediterranean variations (replace lemon juice).
Balance feta quantity: reduce to ¼ cup for less salty flavor, increase to 1 cup for indulgent bite.
Toast slivers of sourdough covered with candy-salt custard for complementary crunch.