Citrus & Feta Salad
A bright, jeweled salad with spinach, orange, persimmon, chickpeas, pomegranate, and pistachios — finished with crumbled feta and a creamy tahini drizzle.
15 min
15 min
Easy
4
Ingredients- fresh baby spinach5 cups
- navel oranges, peeled and sliced into rounds2
- ripe Fuyu persimmon, sliced1
- canned chickpeas, drained and rinsed¾ cup
- pomegranate arils⅓ cup
- roasted pistachios, roughly chopped⅓ cup
- Mt. Vikos Crumbled Feta (or block feta, hand-crumbled)4 ounces
- tahini3 tablespoons
- fresh orange juice2 tablespoons
- lemon juice1 tablespoon
- olive oil1 tablespoon
- honey1 teaspoon
- garlic clove, minced1
- warm water (to thin dressing)2 tablespoons
- salt and black pepper¼ teaspoon
Method- Step01
Make the tahini dressing: Whisk together the tahini, orange juice, lemon juice, olive oil, honey, and minced garlic until smooth. Add the warm water one tablespoon at a time until the dressing is pourable but creamy. Season with salt and black pepper. Set aside.
- Step02
Prep the feta: If using a block, break the feta into rustic crumbles by hand — irregular pieces add texture. If using pre-crumbled, no prep needed.
- Step03
Build the base: Spread the baby spinach across a large serving platter or divide among plates. Scatter the chickpeas evenly over the greens.
- Step04
Layer the fruit: Arrange the orange rounds and persimmon slices over the spinach, overlapping slightly for a generous, layered look.
- Step05
Finish and dress: Scatter the pistachios and pomegranate arils over the salad. Top generously with the crumbled feta. Drizzle the tahini dressing over everything just before serving. Serve immediately.
- Fuyu persimmons (the squat, firm variety) are key — they hold their shape and won't turn mushy. Skip Hachiya (the elongated kind).
- Block feta crumbled by hand gives better texture and brine flavor than pre-crumbled.
- Dress to order — this salad doesn't hold well once dressed.
- Add a handful of arugula to the spinach for a peppery note.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by Greek hands.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
