Strawberry and feta cheese salad



For the slightly pickled red onions:
• 1 red onion – finely sliced
• 4 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon black peppercorns
• ½ teaspoon Dijon mustard
• ½ teaspoon dried oregano

For the salad:
• A mixture of tomatoes (roughly four large and a handful of small) – I like to use different colours and sizes
• Fresh basil leaves
• Roughly 8 strawberries – halved
• A handful of pitted Kalamata olives
• 1 block of barrel-aged feta
• Salt and pepper



Words by:
Dominic Franks
Featured in:
June 2023

Dominic Franks recommends a simple but delicious salad which uses strawberries.

This beautiful summery salad is a celebration of how versatile strawberries can be. Their sweetness works so wonderfully with the salty tang of the feta that for me just screams of summertime in the garden.

It’s also one of the easiest things to make but potentially one of my all-time favourite salads. Firstly, you need some decent tomatoes. I like a selection of large beef or vine tomatoes and small cherry tomatoes but to be honest, any tomatoes will work.

• Add all the ingredients (apart from the red onions) to a bowl (or jam jar) and stir well.
• Peel and slice your onion finely – a mandolin could do this for you, but a steady hand and sharp knife will give you the results you’re after. Place the onions into the bowl with the liquid and ensure they are submerged well.
• Leave for at least 12 hours before using. They will keep for at least six days in the fridge.
• For the salad simply slice the tomatoes how you like and lay them out onto a large plate. Dot the strawberries on top and then the olives. Crumble the feta all over on top and tear some fresh basil leaves to sprinkle over. Lay the pickled red onions over the top of it all and drizzle over some of the marinade. Season well with salt and pepper.

Tip: Try and make the salad a good hour before serving as it will really enhance the flavours if you can leave it at room temperature for a while.

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