Rainbow Feta Salad

  • Cooking and Prep: 30 m
  • Serves: 3
  • Contains:

The flavor in this salad is even more spectacular and unique than the colors and presentation. Because it’s so special, I often serve it without the cheese as a side salad for  Shabbos day lunch or even as an appetizer salad on Friday night, with my 4-minute fish cubes (recipe in the cookbook) on top. This salad is another example of how to make a dairy salad into a macro meal.

Ingredients (18)

Rainbow Feta Salad

Lemon Dijon Dressing

Start Cooking

Prepare the Rainbow Feta Salad

  1. Preheat oven to 425 degrees Fahrenheit. Set out a baking sheet.

  2. Place sliced portobella mushrooms on prepared baking sheet. Toss with one tablespoon olive oil and 1/4 teaspoon salt. Roast, uncovered, for about 20 minutes, or until mushrooms are crisp. Set aside.

  3. In a frying pan, heat 1/2 tablespoon oil. Add shiitake mushrooms; sprinkle with 1/4 teaspoon salt. Sauté shiitake mushrooms until tender, four to five minutes Set aside.

  4. Using a mandolin, cut radishes into thin rounds.

  5. Place arugula into a large serving bowl. Add radishes, roasted and sautéed mushrooms, and crumbled feta. Top with pomegranate seeds. Toss with dressing, to taste.


For a beautiful presentation, as pictured, place the radishes on a plate, then, in a large bowl, combine all the ingredients except cheese. Dress and toss the salad, place it over the radishes, and top with crumbled cheese.


Reproduced from Food You Love- That Loves You Back by Rorie Weisberg, with permission from the copyright holders Artscroll/Mesorah Publications, LTD. Also available on Amazon.

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