Pickled Feta and Cerignola Olives with Strawberries
Pickled Feta and Cerignola Olives with Strawberries is a flavorful Continental Global Delicacies dish prepared with quality ingredients. To prepare the pickle, combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic, and cilantro in a small saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionTo 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.