Feta Salad Shooters

People often ask me what my favorite “kind of food” is. I think they’re expecting me to say “Mexican” or “Italian,” but I always emphatically answer “PARTY FOOD!”

For me, it is a whole category of food. I don’t just mean potato chips casually thrown in a plastic bowl, or hot dogs on the grill (although both of those things are good, too).

I mean special bites, presented in a lovely manner that make a party feel truly special.

Sometimes, I’m positive that I was a wedding caterer in another life.

I’ve found that often, the most popular bites at a party are the ones with the simplest flavors.

Those that take just a few in-season ingredients, combine them in the best way possible, and present them in a beautiful package.

There’s nothing complicated at all about making a feta salad shooter like this one.

At it’s core, it’s just layers of crunchy cucumber, creamy and tangy crumbled feta cheese, and fresh tomato tossed with a little vinaigrette and basil. That’s it. It’s a salad, but an artful salad.

Psst – if you love little bites of food presented in shooter glasses, you’ll want to check out my Valentine’s day dessert shooters!

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Feta Salad Shooters

Yield: 16 servings

Prep Time: 15 minutes

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Ingredients

• 2 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• Pinch of kosher salt and ground black pepper
• 1/4 cup extra virgin olive oil
• 1 medium cucumber, finely chopped
• 12 ounces cherry tomatoes, finely chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 1 container (6 ounces) Président® plain crumbled feta cheese

Instructions

1. In liquid measuring cup, whisk together vinegar, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
2. Place cucumber in one small bowl; place tomatoes and basil in second small bowl. Divide vinaigrette between cucumber and tomato bowls; stir both mixtures, separately, until well combined.
3. In sixteen (2-ounce) shooter glasses, layer cucumber mixture, cheese and tomato mixture. Serve immediately.

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