Update: strawberry and feta salad is now entered in this week’s ZOE Secret Ingredient Challenge. Psst: the secret ingredient is feta.
With strawberry vinaigrette!
You know. I’ve really got to begin paying attention to presentation when I snap these photos. I’ve been just putting something on a plate or bowl the way I’d eat it and sometimes it’s not quite so…attractive.
Like this strawberry and feta salad. I shouldn’t have mixed it up first. I should have put the lettuce in the bowl, artfully arranged the strawberry slices on top, rakishly sprinkled the toasted slivered almonds atop that, and strategically placed feta crumbles throughout. Then I should have drizzled the strawberry vinaigrette on the lettuce only, magically avoiding the strawberries, almonds, and feta.
It’s all mixed together, feta tinted pink by rogue strawberry juices, lettuce with messy-looking bits of cheese and strawberry clinging to it, almonds haphazardly fallen to the bottom of the bowl.
It’s a pictorial Hindenberg.
This is the last of the strawberries. Everybody heave a big sad sigh here. Don’t tell sis; these are the ones I got from her last week. They’ve been languishing in the fridge covered in plastic wrap, crying out in their tiny high little voices. Needless to say, some of them had to go. But they were in decent shape; a few soft spots here and there; a few too soft to use.
The lettuce in the garden is still going strong, which is really weird for July. It made it through last week’s hot spell without bolting, and these cooler days are making it happy face.
If you have rabbit food and some strawberries in the fridge, try out this salad. The tang of the feta is a neat counterpoint to the strawberries, and who can resist crunchy almonds?
Try the strawberry vinaigrette on a spinach salad, too. What do you like to do with fruity vinaigrettes?
strawberry and feta salad
prep: 20 minutes
into your mouths: 20 minutes
strawberry and feta salad
8 ounces lettuce, torn
1-1/2 cups sliced strawberries
1/2 cup feta cheese, crumbled
1/2 cup slivered almonds, toasted
1/2 cup extra-virgin olive oil
1/2 cup strawberries, halved
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Toast the almonds: Place in a shallow pan over medium heat. Shake or stir frequently. You want the almonds lightly browned, not dark brown. They’re almost done when you hear popping noises and smell the almonds.
Prepare the vinaigrette: Place olive oil, the 1/2 cup halved strawberries, balsamic vinegar, brown sugar, basil, salt, and pepper in a blender. Blend until smooth.
Mix the salad: In a large bowl, toss together the lettuce, 1-1/2 cups sliced strawberries, feta cheese, and toasted almonds. If serving immediately to a group, mix in strawberry vinaigrette. For single servings, add vinaigrette to taste.
Nutrition information (fat and calories will be lower if you go lighter on the vinaigrette): 308 calories; 30g fat; 13mg cholesterol; 290mg sodium; 8g carbohydrate; 2.6g fiber; 4.6g sugars; 4.9g protein; 6% vitamin A; 45% vitamin C; 12% calcium; 5% iron