For the pickle:
3 cups Champagne vinegar or white balsamic vinegar
1/2 cup granulated sugar
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 medium shallot, sliced
4 whole garlic cloves
4 springs cilantro
2 pounds feta, diced or crumbled
For the salad:
1 pound Cerignola olives (red, green, or black), pitted and cut in half
1 pound fresh strawberries, hulled and cut in quarters
1/4 cup extra-virgin olive oil
1/4 cup cilantro, chopped
12 ounces baby spinach
Salt and white pepper
1. To prepare the pickle, combine the vinegar, 3 cups of water, sugar, coriander seeds, mustard seeds, shallot, garlic, and cilantro in a small saucepan. Bring the pickling liquid to a boil over medium-high heat, reduce to a simmer, and allow to cook for 5 minutes. Remove the pot from the heat and let it cool completely.
2. 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. Make sure 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.) Cover the feta and refrigerate it for at least five days.
3. To prepare the salad, remove the pickled feta from the liquid and drain it on paper towels. In a salad bowl, toss the olives, strawberries, olive oil, chopped cilantro, and spinach. Stir in the feta, then season with salt and pepper, if desired.
Note: This dish should be served fresh, as the strawberries will begin to break down and lose color over time. Use any leftover pickling solution to drizzle over salad greens.
Per serving (based on 8): 461 calories, 18 gram protein,
17 grams carbohydrates, 11 grams sugar, 37 grams fat,
101 milligrams cholesterol, 1,868 milligrams sodium, 4 gram dietary fiber.