Summer Herb Salad with Roasted Beets, Arugula, and Feta Cheese

Finish a jar of pickles? Whatever you do, don’t dump that brine! With all of those delicious herbs and spices melding together, pickle brine is a go-to ingredient to brighten a dish. Use it to add zing to potato salad, spice up a marinade, or add punch to vinaigrette. Try it on our summer herb salad below, and you’ll never toss leftover brine again.

Summer Herb Salad with Roasted Beets, Arugula, and Feta Cheese

Fresh Herb Vinaigrette

  • ¼ cup pickle brine from jar
  • ¼ cup extra virgin olive oil
  • 2 tsp. Dijon mustard
  • Salt and ground black pepper
  • 2 tsp. finely chopped fresh parsley, basil, oregano, tarragon and/or cilantro

Ingredients

  • 1 bag ( 6 oz.) baby arugula
  • 1/2 cup celery leaves (optional)
  • 4 beets, roasted, peeled and cut into 1-inch cubes*
  • ¼ crumbled feta cheese
  • 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

Instructions:

  1. In a small bowl, whisk together vinaigrette ingredients. Season to taste with salt and pepper.
  2. Arrange arugula, celery leaves, beets, pickles, vegetables and feta in salad bowl. Toss with vinaigrette and serve immediately.

Notes:

Save time and purchase cooked and peeled beets readily found in the produce department.

Vlasic

About the Author:

Seventy years ago, pickling pioneer Joseph Vlasic used fresh, locally grown cucumbers, herbs and spices to create unique pickle recipes that have been shared for generations. Today, we’re savoring that same simple concept with our Farmer’s Garden pickles, in a celebration of authentic, flavorful foods.

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