Star of David Salad Platter (Printable)

Fresh greens and colorful vegetables arranged into a striking Star of David on a salad platter.

# 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 - Select a large, flat serving platter or tray to serve as the canvas.
02 - Spread baby spinach and arugula evenly over the base of the platter in a thin layer.
03 - Arrange cucumber slices to form two overlapping equilateral triangles, creating the six-pointed Star of David. Adjust angles to maintain a clear geometric shape.
04 - Place cherry tomatoes, yellow and red bell peppers, and shredded purple cabbage within the inner triangles to provide vibrant color contrast.
05 - Decorate the edges and points of the star with crumbled feta cheese, halved Kalamata olives, capers if using, and toasted pine nuts for texture and visual appeal.
06 - Whisk together extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and freshly ground black pepper until emulsified.
07 - Drizzle the dressing evenly over the salad immediately before serving, or offer on the side.
08 - Serve promptly to preserve freshness and visual impact.

# Expert Advice:

01 -
  • It turns a simple salad into a showstopping centerpiece that feels like you've spent hours in the kitchen, when really it takes just 30 minutes
  • The fresh Mediterranean flavors with that tangy lemon dressing keep you coming back for more, and somehow it feels lighter than you'd expect
  • You get to play with your food in the best way possible, arranging colors and textures until it's exactly how you want it
  • It's naturally vegetarian and gluten-free, so everyone at your table can enjoy it without hesitation
02 -
  • Slice everything as uniformly as possible. Uneven slices catch light differently and break up the visual harmony you're creating
  • Keep everything refrigerated until the last moment. There's nothing sadder than a wilted salad just as you're about to serve it, and cold vegetables taste fresher and cleaner
  • The dressing is optional for plating but essential for eating. The lemon and vinegar brighten everything and prevent the salad from tasting one-note
  • If you're making this ahead, assemble the greens and dry vegetables on the platter, but hold the soft things like tomatoes and feta until just before serving
03 -
  • If your cucumber slices are slipping around, pat them dry and maybe let them sit for a few minutes on paper towels; drier slices hold their shape better and won't slide across the greens
  • Toast your pine nuts in a dry pan for just two to three minutes until they're fragrant and golden. This one step makes them taste three times more delicious and prevents them from tasting like wet cardboard
  • Make extra dressing. People will want more than you think, and having it ready prevents anyone from feeling like they need to ration it
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