Strawberry and Feta Bruschetta with Mint Balsamic Vinaigrette

At work, when things in the walk-in look like they could go bad at a moment's notice, we try our best to get creative and use them up quickly, as not to waste anything.  We had some strawberries that needed to get sliced, as well as mint.  I gathered a few other ingredients - adding crunch and tartness - and took it upon myself to create this salad!  A few weeks ago, I came to the realization that there are few combinations in this world more delicious than fruit, specifically strawberries, with a delicious balsamic vinaigrette.  Paired with fresh herbs, and tangy Feta cheese, you have yourself a fresh, vibrant salad that pairs perfectly with pita chips - an ideal bruschetta for summertime with friends!

What You'll Need:
3 tomatoes
3 lb. fresh strawberries
1 jicama
4 spring onions
2 green apples
2 cups Feta cheese
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 tbsp. honey
2 tbsp. Dijon mustard
2 tbsp. lemon juice
1/2 cup chopped mint leaves
Salt and pepper

1.  Start by cutting the first five ingredients to uniform size.  I used a small dice on everything, as you can see in the photo.  Mix all cut ingredients in a large mixing bowl.  Crumble the Feta cheese and sprinkle throughout, mixing well.

 2.  In another bowl, whisk oil, vinegar, honey, Dijon, lemon juice, mint leaves (finely chopped), and salt and pepper until smooth.  Add additional splashes of ingredients to taste, if necessary.  Pour the vinaigrette over the chopped ingredients, and mix thoroughly.  Serve with toasted pita chips, crostini, flatbread, or for a gluten-free treat, endive leaves!


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