Add all ingredients to a large bowl. Sprinkle with at least a few large pinches of kosher salt and some cracked pepper to taste and toss well. Add more salt and pepper if needed.
Pour into a smaller bowl for better presentation and top with extra crushed pistachios and whole leaves of mint for garnish.
I love this salad when you want to serve something more interesting and beautiful for guests, or to bring to a party. We love it tossed with arugula but wanted to keep it separate for easier customization. I like to serve it next to a bowl of arugula so you can toss them together if you choose. Add some grilled chicken of course for some added protein!
Any white balsamic vinegar will work but we love to use a lemon infused vinegar from a local shop called Baker and Olive. If you use plain, white balsamic vinegar, add a drizzle of balsamic glaze for a sweet pop.
Of course you can sub reduced-fat for full-fat feta and it will just be yummier! You’ll just want to adjust the macros if you’re concerned with that.
This salad is best served fresh, but without the arugula, we enjoy it out of the fridge for a couple of days, but everything will get more watery.
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