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Strawberry and Feta Salad with Pickled Onions

Strawberry and Feta Salad with Pickled Onions

Renée Robinson

Sweet Pickled Onions are a Perfect Match for Strawberries

As much as I like strawberries in a dessert or simply eating them out of hand, I actually find myself serving them more often as part of a salad. This time I let them take center stage and topped them with some lightly sweetened pickled red onions. While this may seem odd, onions actually pair beautifully with strawberries.

The onions are sliced very thin – I used a mandolin – and are mixed with fresh lemon juice, sugar, and salt. The lemon juice provides a light pickled flavor and tones down any harshness of the onions.

When it came to the dressing, I decided pomegranate molasses would spark up the strawberries perfectly. I just drizzled it on and added a little salt and some olive oil. The feta cheese is the salty balance to the rest of the salad.

I topped the salad with nigella seeds. If you’ve never tried them, I heartily recommend you do so. They are used extensively in Indian, Middle Eastern, and South African cuisines. I use them in all sorts of dishes. Their flavor is like a mix between onion and pepper, while some people also detect oregano. I use them to top dinner rolls, add them to braises, salads, etc. They added a welcome savory accent to the strawberries and onions.

As I’ve mentioned, this type of salad is the kind of food I make most often. Serve it with a simple roasted chicken or grilled meat of any kind. Add some crusty bread and it’s one of my favorite meals.

Strawberry and Feta Salad with Pickled Onions

Recipe by Renée Robinson



Strawberries, Feta, Pomegranate Molases, Pickled Onions, and Nigella Seeds Combined in a Salad.

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  • 1/2 red onion, very thinly sliced

  • 3 tablespoons freshly squeezed lemon juice

  • 1 teaspoon granulated sugar

  • 1/4 teaspoon Morton's kosher salt, plus more for finishing

  • 12 ounce carton fresh strawberries, rinsed, capped, and sliced lengthwise into quarters

  • 1/2 cup feta cheese, crumbled

  • 2 sprigs fresh basil, leaves only

  • 2 tablespoons pomegranate molasses

  • 2 - 3 tablespoons extra virgin olive oil

  • freshly ground black pepper

  • 2 teaspoons nigella seeds


  • In a medium bowl, stir together the lemon juice, sugar and 1/4 teaspoon salt. Add the sliced onions and stir to combine. Cover and let sit in the refrigerator for at least one hour before serving.
  • On a platter, layer the sliced strawberries, feta cheese, and basil leaves. Drizzle with the pomegranate molasses and olive oil. Sprinkle with salt and pepper. Mound the pickled onions in the center and sprinkle with nigella seeds. Enjoy!

6 Responses

  1. Going to serve to my sister for Mothers Day brunch tomorrow. Wondering if I might substitute balsamic glaze and sunflower seeds?

    1. I’m so sorry I only just now saw your question, Judith. My alerts weren’t working properly for some reason. I hope you went right ahead and made it with your balsamic glaze and sunflower seeds. There’s no reason that wouldn’t be delicious. Please let me know! Thank you!!

  2. Finally made this recipe today for my family. I think this will become a regular summer rotation!

    1. Beautiful, Conny!!! I’m so happy you liked it, too. It’s such a refreshing and delicious salad, isn’t it?

  3. Have prepared this salad twice, once for my husband, who loves it, and once for a crowd. Is a winner recipe!

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