Prep Time: 20 min.
This Feta Carpaccio Nest with arugula, roasted almonds, blueberries, red onion, and cucumber is an impressive salad for your next dinner party.
It is creamy, crunchy, peppery, and sweet. Top it with a simple mint dressing for a refreshing recipe you'll want to enjoy again and again.
You can switch up the toppings however you like: try various combinations of pine nuts, pecans, tomatoes, grapes, avocado, pomegranate, mandarine, chickpeas, shallots, mango, radicchio, and even olives.
Ingredients
Instructions
1. Slice the feta about 4-5mm (0.2 inches) thick and carefully separate the feta from the knife.
2. Wash the knife under warm water and dry it on a kitchen towel before cutting the next slice to prevent the cheese from crumbling.
3. Place the feta slices on a serving plate.
4. Arrange the arugula around the feta.
5. Roast some chopped almonds in a dry pan on medium-high heat until they turn light brown and aromatic.
6. Peel and dice a snack cucumber and red onion.
7. Top the cheese with the cucumber, red onion, blueberries, and roasted almonds.
8. Chop mint leaves finely and top with olive oil, sea salt, and pepper. I used about 8-9 leaves and topped them with 4-5 tbsp olive oil, but do adjust according to taste.
9. Spoon the dressing over the feta and arugula.
10. Serve.
