Ingredients:

Picked Feta:

• 3 cups Champagne vinegar

• 1/2 cup granulated sugar

• 2 tablespoons coriander seeds

• 2 tablespoons mustard seeds

• 1 medium shallot, sliced

• 4 whole garlic cloves

• 4 sprigs cilantro

• 2 pounds feta, diced or crumbled

Salad:

• 1 pound Cerignola olives

• 1 pound fresh strawberries

• 1/4 cup extra virgin olive oil

• 1/4 cup cilantro, chopped

• 12 ounces baby spinach

• Salt & White pepper 

Preparation:

For the pickle:

1. Combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic and cilantro in a small saucepan.

2 Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer and allow the contents to cook for 5 minutes.

3. Remove the pot from the heat and let it cool completely.

4. Place the feta in a large mixing bowl or divide it between two 1-quart jars, and pour the cool pickling solution over the cheese.

5. Make sure all of the feta is completely submerged. (If you use quart jars, you will have a little bit of extra brine left over, which you can use for a salad dressing.)

6. Cover the feta and refrigerate it for at least five days.

For the salad:

1. Remove the pickled feta from the liquid and drain it on paper towels.

2 In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro and spinach.

3. Stir in the feta, then season with salt and pepper, if desired.