Feta Caprese Salad

This is a summer go-to for sure, though you can get cherry tomatoes year-round so feel free to make it anytime you need a burst of bright sunny flavor. Swapping out the traditional mozzarella for the bold tangy sharpness of feta will bring the flavor big time, and while any vinaigrette will work here, my Miso Dijon Dressing adds the depth of umami from back notes of miso while still remaining bright and fresh from the lemon. A salad I’ll be having on repeat—just add grilled chicken, meat or fish for the easiest summertime meal ever.

---

Serves 4

INGREDIENTS

24 oz cherry tomatoes, halved
8 oz block of feta, cut into approximately ½” cubes
1 cup basil leaves, plus more smaller leaves for garnish
2 cups baby spinach
Dill fronds, for garnish (optional)
Flaky sea salt, for finishing

Miso Dijon Dressing
Juice of 1 lemon
1 heaping teaspoon Dijon mustard
1 heaping teaspoon white or yellow miso
¼-⅓ cup extra virgin olive oil
Kosher salt and freshly ground black pepper

METHOD

In a mason jar or other jar with a tight lid, add lemon, Dijon, miso and whisk to combine, making sure the miso is fully incorporated. Add olive oil, season with salt and pepper, then close lid and shake vigorously until emulsified, smooth and combined.

In a serving platter or bowl, add cherry tomatoes, season with kosher salt and let sit for 5-10 minutes. Then add feta, basil and baby spinach, then pour in dressing and toss to combine. Garnish with basil leaves and dill (if using), finish with flaky sea salt and serve.