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Somehow, I landed on this combination of flavors when I made a lunch salad for myself once, and now it’s the only thing I make when I want a salad with feta in it for lunch. I don’t usually have the opportunity to indulge in that kind of salad, but Shavuos is such a great time for it. If you want to keep it pareve, feel free to leave out the feta (that’s the only dairy thing in the salad) and enjoy it at any meal.
6 cups lettuce (I use thinly sliced romaine or a combo of romaine and arugula)
4 mini cucumbers, diced
1 pint cherry tomatoes, sliced
kernels of 2 ears corn on the cob, such as Beleaves Frozen (defrosted)
4 stalks scallions, sliced
8 ounces (225 grams) Ta’amti Feta Cheese, crumbled
1/2 cup roasted, salted sunflower seeds
1/2 cup sliced Tuscanini Kalamata Olives
fresh, checked dill, to taste (this adds so much!)
2/3 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1/3 cup Tuscanini Balsamic Vinegar
1 teaspoon granulated garlic
1 tablespoon Pereg Sumac
1 tablespoon kosher salt
1 teaspoon cracked black pepper
Place all salad ingredients in a bowl and mix to combine.
Add oil, lemon juice, vinegar, and garlic to a container and shake well to combine.
Drizzle the dressing over the salad, then top with sumac, salt, and pepper.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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