Berry Slab Feta Salad
This fresh, mosaic-style salad is a stunning way to welcome spring. Light, bright flavors make it a perfect match for grilled proteins — and a guaranteed conversation starter at any gathering.
Cooking time
30 minutes
INGREDIENTS
| 1 pint | blackberries |
| 1-2 blocks | Athenos Traditional Chunk Feta, cut into 1 inch cubes |
| 1-5 pieces | edible flowers or mint |
| 3 tbsp | olive oil |
| 1/2 | lemon, juiced |
| 1 tsp | Dijon mustard |
| 1 tsp | honey |
| 1/2 tsp | kosher salt |
| 1/2 tsp | cracked black pepper |
Method
-
- Cut 1-2 blocks feta into 1 inch cubes. On a serving platter make a checker grid with the feta blacks. Fill in the remaining areas with blackberries..
- In a small measuring glass, whisk together olive oil, lemon juice, dijon mustard, honey, salt, and cracked black pepper.
- Drizzle the vinaigrette over the blackberries and feta. Garnish with lemon zest and edible flowers.
