Star of David Salad Platter (Print)

Fresh greens and colorful vegetables arranged artfully into a vibrant, festive salad presentation.

# Components:

→ Greens

01 - 6 cups baby spinach leaves, washed and dried
02 - 3 cups arugula, washed and dried

→ Vegetables

03 - 2 large cucumbers, thinly sliced
04 - 2 cups cherry tomatoes, halved
05 - 1 yellow bell pepper, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded purple cabbage
08 - 1/4 cup red onion, thinly sliced (optional)

→ Cheese & Garnish

09 - 1 cup crumbled feta cheese or vegan feta alternative
10 - 1/3 cup pitted Kalamata olives, halved
11 - 2 tablespoons capers (optional)
12 - 1/4 cup toasted pine nuts

→ Dressing

13 - 1/4 cup extra virgin olive oil
14 - 2 tablespoons lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Place a large, flat serving platter or tray to serve as the base for arranging ingredients.
02 - Evenly spread the baby spinach and arugula in a thin layer to cover the entire surface of the platter.
03 - Use thin cucumber slices to form two overlapping equilateral triangles, outlining the six-pointed Star of David. Adjust angles to maintain clear and precise geometric lines.
04 - Fill the triangles’ interior spaces with grouped cherry tomatoes, yellow and red bell peppers, and shredded purple cabbage to create vibrant color contrasts.
05 - Decorate star edges and points with crumbled feta cheese, Kalamata olives, capers, and toasted pine nuts to enhance texture and presentation.
06 - Whisk extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and black pepper in a small bowl until fully emulsified.
07 - Drizzle the dressing evenly over the salad platter just before serving or offer the dressing on the side.
08 - Present immediately and enjoy the festive arrangement.

# Expert Advice:

01 -
  • It's a conversation starter that looks like you spent hours in the kitchen, when really it takes just 30 minutes of mindful arrangement
  • The geometric structure makes it feel special and intentional, perfect for holidays but beautiful enough for any gathering
  • Every bite combines crisp vegetables with creamy feta and briny olives, creating layers of flavor that keep evolving
  • It's naturally vegetarian and gluten-free, so it welcomes everyone to the table without compromise
02 -
  • Never assemble this more than 2 hours before serving. The greens begin to weep and the vegetables start to soften at the edges, and your beautiful star will lose its definition.
  • Room temperature vegetables taste better and stay crisper longer. Take everything out of the refrigerator about 15 minutes before you start arranging.
  • The dressing should never go on the greens until the moment before serving—this single step is the difference between a fresh, crisp salad and a wilted disappointment.
03 -
  • Use cookie cutters or a template underneath your platter to help guide the triangle shapes perfectly—it removes the anxiety and lets you focus on creating something beautiful
  • Toast your pine nuts in a dry skillet for 3 minutes before adding them, giving them a golden color and deeper, buttery flavor that transforms the entire salad
  • Invest in a good quality extra virgin olive oil and fresh lemons for your dressing—this is where corners shouldn't be cut, as they're the final voice in the dish
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