Marinated salads are wonderful because they can be made in advance, giving the cook breathing room. To make this salad dairy-free, omit the feta; it tastes delicious both with and without. From Peak Market.
1 tablespoon lemon juice
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16 cherry tomatoes, halved
1 fennel bulb, diced
1/2 cup finely diced red onion
1/2 diced red pepper
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled (omit to make the salad pareve)
In a small bowl, whisk together oil, lemon juice, garlic, salt and pepper. In a large bowl, combine vegetables and herbs. Toss with dressing. Add cheese and mix well. Cover and refrigerate overnight and serve. Serves 4.
This recipe appeared in “What’s Cooking with Sheilah Kaufman,” an online column on jwmag.org from 2002-2010. Kaufman, the author of 26 cookbooks, teaches “fearless and fussless” techniques for elegant cooking in classes throughout the country. Contact her at www.cookingwithsheilah.com.
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