Summer Salad with Feta
| May 26, 2020Summer Salad with Feta
There are endless combinations of salads and their accompanying dressings. This salad is great at home because of its bright flavors, colorful palette — and of course, its salty, crunchy bite.
SERVES 6
- 2 cups sugar snap peas, trimmed, thinly sliced on a diagonal into 1⁄2-inch (1-cm) pieces
- 12 radishes, thinly sliced
- 4 medium cucumbers, cut into 1⁄2-inch (1-cm) pieces
- 1 romaine heart, cut into 1⁄2-inch (1-cm) pieces
- 2 stalks celery, sliced into 1⁄2-inch (1-cm) pieces
- 1⁄2 cup pomegranate seeds
- 6 oz (170 g) feta, crumbled (about 11⁄2 cups)
- 11⁄2 cups torn dill leaves
LEMON VINAIGRETTE
- 2 generous Tbsp fresh lemon juice
- 1 tsp sugar or coconut sugar
- 1⁄2 tsp Dijon mustard
- 1⁄4 tsp fine sea salt, or to taste
- 3–4 Tbsp oil
Combine vinaigrette ingredients in a small bowl. Layer the vegetables and feta in a large bowl. Pour vinaigrette on top immediately before serving.
(Originally featured in Family Table, Issue 694)
Oops! We could not locate your form.
RECOMMENDED
RELATED CONTENT
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
