Strawberry Salad with Black Pepper-Feta Croutons

 This is a delicious recipe to use your fresh organic strawberries adapted from www.bonappetite.com

Enjoy!

Serves 6
Prep time: 25 minutes
Total time: 1 hour

Ingredients

·       1 lb. strawberries, hulled, halved, quartered if large

·       2 Tbsp. white wine vinegar or white balsamic vinegar

·       2 tsp. honey or sugar

·       1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt, divided, plus more

·       2 Tbsp. freshly ground black pepper, divided, plus more

·       2 large eggs

·       1 cup panko

·       1/2 cup all-purpose flour

·       8 oz. feta, preferably Bulgarian or French, patted dry, cut into 12 cubes (1"–11/2")

·       1/2 cup extra-virgin olive oil, divided

·       4 heads of Little Gem lettuce or 2 romaine hearts, cores removed, leaves separated, torn if large

Directions

Step 1

Combine 1 lb. strawberries, hulled, halved, quartered if large, 2 Tbsp. white wine vinegar or white balsamic vinegar, 2 tsp. honey or sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a few grinds of freshly ground black pepper in a large bowl and toss to coat. Using a potato masher or a fork, gently press down on berries to soften them a bit. Set aside.

Step 2

Beat 2 large eggs in a shallow bowl to blend. Place 1 cup panko in another shallow bowl. Whisk ½ cup all-purpose flour and 1 Tbsp. freshly ground black pepper in a third shallow bowl.

Step 3

Working in batches, dredge 8 oz. feta, preferably Bulgarian or French, patted dry, cut into 12 cubes (1"–1½"), in flour, shaking off excess, then dip into eggs, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Place breaded feta on a plate or rimmed baking sheet.

Step 4

Drizzle ¼ cup extra-virgin olive oil into reserved berry mixture, whisking until emulsified. Add 4 heads of Little Gem lettuce or 2 romaine hearts, cores removed, leaves separated, torn if large, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and toss to combine. Taste and season with more salt and pepper if needed.

Step 5

Heat remaining ¼ cup extra-virgin olive oil in a large skillet over medium. Carefully add breaded feta to pan and cook, turning cubes every minute or so, until golden on all sides, about 6 minutes total. Transfer to paper towels and immediately season with salt and remaining 1 Tbsp. freshly ground black pepper.

Step 6

Divide salad among plates or shallow bowls and arrange 3 feta croutons on top of each. Drizzle any vinaigrette remaining in bowl over.

Make it your own

Buy the feta in brine, pat it dry.

Substitute gluten free panko and flour.

Enjoy!!!