- 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 sprigs cilantro
- 2 pounds feta, diced or crumbled (roughly 6 1/2 cups)
- 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
- 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 the contents to cook for 5 minutes. Remove the pot from the heat and let it cool completely.
- 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 all of 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.
- To prepare the salad, remove the pickled feta from the liquid and drain it on paper towels. In a salad bowl, toss together the olives, strawberries, olive oil, chopped cilantro, and spinach. Stir in the feta, then season with salt and pepper, if desired.