Summer Herb Salad
Prep time
Cook time
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A fresh summer salad made with fresh herbs, beets, arugula and feta cheese.
Serves: 2 salads
For the Vinaigrette:
  • ¼ cup pickle brine from jar
  • ¼ cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • Salt and ground black pepper, to taste
  • 2 teaspoons finely chopped fresh parsley, basil, oregano, tarragon and/or cilantro
For the Salad:
  • 2 tablespoons olive oil
  • 4 beets, roasted, peeled and cut into 1-inch cubes (instructions below)
  • 12 ounces baby arugula
  • ½ cup celery leaves (optional, but they really add a bright flavor)
  • ¼ crumbled feta cheese
  • Pickled vegetables from jar of Farmer’s Garden® by Vlasic® Dill Halves, cut into bite sized pieces
  • 4 Farmer’s Garden® by Vlasic® Dill Halves, cut into bite sized pieces
  1. First, roast your beets. Preheat your oven to 450 degrees F. Clean and trim your beets, then rub well with olive oil. Wrap the beets in foil packets, then place on a baking tray and roast for 30 minutes or so, until tender. Allow the beets to cool slightly, then use your hands (with or without gloves on - they will stain your hands) to peel off the skins. Chop into 1-inch cubes and set aside.
  2. In a small bowl, whisk together vinaigrette ingredients. Season to taste with salt and pepper.
  3. Arrange arugula, celery leaves, beets, pickles, vegetables and feta in salad bowl. Toss with vinaigrette and serve immediately.
Recipe by The Crepes of Wrath at