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Pickled Feta and Cerignola Olives With Strawberries

By Tenaya Darlington
Pickled feta and cerignola olives with strawberries in a bowl.
Photo by Jason Varney

Briny feta is pickled, then tossed with plump olives and strawberries for a bright, juicy salad. Since the feta needs five days to cure in the fridge, this is a great make-ahead dish. Use Greek feta if you want neat cubes; Bulgarian feta is divine, but it needs to be handled carefully as it's very soft and crumbly. Whip up this recipe for a picnic, or serve it after a day on the beach when salt and sun are still on everyone's mind. Glasses of Prosecco or Saison are a perfect accompaniment.

Note:

This dish should be served fresh as the strawberries will begin to break down and lose color over time. Use any leftover pickling solution to drizzle over salad greens.

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