Strawberry Spinach Salad With Poppyseed Dressing and Feta
This salad combines the flavours of sunny Cyprus with in-season Ontario produce: sweet strawberries and lush greens along with with the stars of the show, the sesame-honey-nut snaps used as croutons and the dressing’s earthy tahini. This salad is the perfect mix of crunchy and creamy with a dash of sweet and savoury.
Equipment
- cutting board
- chef's knife
- chilled serving platter
- medium bowl
- whisk
Ingredients
Salad
- 4 cups arugula
- 4 cups fresh baby spinach
- ⅓ cup thinly sliced red onions
- 6 strawberries thinly sliced
- ⅓ cup crumbled feta
- 6 to 8 fresh mint leaves
- ⅓ cup bite-sized pieces of homemade or store-bought pastelaki
Tahini Poppyseed Dressing
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp tahini
- 1 tsp Dijon mustard
- 1 tbsp poppy seeds
- 1 tsp sea salt
Instructions
Salad
- Arrange arugula, spinach, onions, strawberries, feta and mint on chilled serving platter.
Tahini Poppyseed Dressing
- In medium bowl, whisk olive oil, lemon juice, tahini, mustard, poppyseeds and salt until creamy.
- Drizzle dressing over salad and top with pastelaki croutons.
Notes
For a beautiful presentation, arrange the ingredients on a chilled platter and let your family or guests build and customize their own portions. Serve the dressing in a small jar or bowl on the side.