Pin it I'll never forget the first time I arranged a Star of David salad platter for my cousin's Hanukkah dinner. I was nervous about getting the geometry right, but as I laid out those cucumber slices to form the two overlapping triangles, something magical happened. The platter transformed into this stunning edible artwork, and when my cousin walked into the kitchen, her eyes lit up. That moment taught me that the most memorable dishes aren't always complicated—sometimes they're simply beautiful, fresh, and made with intention.
Years later, I've made this platter countless times, and it never fails to bring people together. Whether it's a holiday celebration or just a Tuesday night when I want to remind myself that everyday meals can be special, arranging those vegetables into that iconic shape feels like a small act of joy. My kids now ask me to make it specifically for their friends to see, which is the ultimate compliment.
Ingredients
- Baby spinach: 6 cups washed and dried—this creates your blank canvas and stays vibrant longer if you dry it completely
- Arugula: 3 cups washed and dried—adds a gentle peppery note that balances the sweetness of the tomatoes
- Cucumbers: 2 large, thinly sliced—these form the star's outline, so uniformity matters here; a mandoline makes this foolproof
- Cherry tomatoes: 2 cups halved—their natural sweetness and juicy pops of color are what catch everyone's eye
- Bell peppers: 1 yellow and 1 red, thinly sliced—these aren't just flavor, they're your paintbrush strokes of color
- Purple cabbage: 1 cup shredded—adds crunch that stays firm even if the salad sits for a bit
- Red onion: 1/4 cup thinly sliced, optional—brings a sharp note if you want more bite
- Feta cheese: 1 cup crumbled—I discovered that keeping it cold until the last moment keeps it from getting watery; use vegan feta if needed
- Kalamata olives: 1/3 cup pitted and halved—these define the Mediterranean flavor profile and add elegant dark accents
- Capers: 2 tablespoons optional—a secret weapon for those who love briny complexity
- Pine nuts: 1/4 cup toasted—toasting them yourself brings out their buttery warmth; store-bought toasted work too
- Extra virgin olive oil: 1/4 cup—the foundation of a dressing that tastes like the Mediterranean
- Lemon juice: 2 tablespoons—freshly squeezed makes all the difference in brightness
- Red wine vinegar: 1 tablespoon—cuts through the richness and adds depth
- Honey or maple syrup: 1 teaspoon—balances the acidity with a whisper of sweetness
- Dijon mustard: 1 teaspoon—the emulsifier that holds everything together, a trick I learned from a friend in Lyon
- Kosher salt: 1/2 teaspoon—season at the end, not the beginning, so you can taste as you go
- Black pepper: 1/4 teaspoon freshly ground—grind it fresh right before you make the dressing
Instructions
- Set Your Stage:
- Find your largest, flattest platter or tray—this is your canvas. Chill it for a few minutes if you have time; a cool surface keeps everything fresher longer.
- Create the Base:
- Spread your baby spinach and arugula across the entire platter in an even, thin layer. Think of it like you're painting with greens. Make sure there are no big gaps, but don't compress them; they should stay light and airy.
- Draw the Star:
- Here's where it gets fun. Take your cucumber slices and arrange them into two overlapping equilateral triangles—one pointing up, one pointing down. Step back frequently to check your angles. If you're worried about precision, lightly arrange them without pressing down first, then commit once you're happy with the shape. This step takes patience, but that's part of the meditation of it.
- Fill with Color:
- Now you're coloring inside the lines. Divide the six triangular sections of your star and fill each one with different vegetables—tomatoes in one section, yellow peppers in another, red peppers in a third. The contrast is what makes it sing. Let your instincts guide you; there's no wrong way to do this.
- Accent and Embellish:
- Sprinkle your feta, olives, capers, and pine nuts around the edges and points of the star. These are your jewelry. They add texture, visual interest, and those moments of flavor complexity that make people pause and think about what they're eating.
- Make the Dressing:
- While everything sits pretty, whisk together your olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper in a small bowl. Whisk until it's creamy and slightly thickened—the mustard and honey do the heavy lifting here. Taste it. Adjust. This is where your personal touch comes in.
- The Final Moment:
- Just before serving, drizzle the dressing evenly over the star, or serve it on the side so people can add as much or as little as they want. If you drizzle it on, do it gently—you want the vegetables to stay in their places like they're meant to be there.
- Serve and Celebrate:
- Bring it to the table and watch people's faces. This is the reward for your patience and care. Serve it immediately while everything is crisp and the colors are at their brightest.
Pin it I remember my grandmother watching me arrange one of these platters, and she told me that food arranged with care tastes different—not because the ingredients change, but because love is an invisible ingredient. That stuck with me. Every time I create this star, I'm thinking about who will eat it, what moment we're celebrating, and how something as simple as fresh vegetables and intention can create a memory.
Making It Your Own
This recipe is a canvas, and you're the artist. Don't have purple cabbage? Use regular cabbage or shredded beets for a different visual. Not a fan of capers? Leave them out and double down on the olives. Want to add protein? Scatter chickpeas or strips of grilled chicken right into the sections of the star. I once made this for a mixed group and prepared three variations at once—it took barely any extra time and made everyone feel seen. The beauty of a salad platter is that it's infinitely flexible while still being fundamentally itself.
Timing and Temperature
This is one of those recipes where timing is about readiness, not heat. Everything should be cold or room temperature. Chill your platter, keep your greens crisp, and bring the dressing to room temperature just before serving so the flavors bloom. If you're making this for an event, you can prep all your vegetables hours ahead and store them in containers, but don't assemble the star until 15 minutes before people arrive. This approach takes the stress out of entertaining.
Variations for Every Celebration
I've made this platter for Hanukkah, Passover, summer barbecues, and just because it's Tuesday. The star shape feels particularly meaningful during Jewish holidays, but honestly, the geometry is secondary to how good it tastes and how it brings people together. For Passover, skip the capers if they're not certified, and for vegan friends, use dairy-free feta and skip the honey in favor of maple syrup. The platter adapts beautifully to different dietary needs without losing its soul.
- Add roasted chickpeas or cooked lentils for a protein-forward version
- Toss in fresh herbs like dill, parsley, or mint right before serving for an herbaceous twist
- Serve alongside pita chips, matzo, or crispy flatbread for those who want something to scoop with
Pin it Making this salad has become my way of bringing intention to the table. It reminds me that feeding people is an act of care, and that the simplest ingredients, arranged with thought and love, become something magical.
Recipe FAQs
- → How do I create the Star of David shape with vegetables?
Use thin cucumber slices to outline two overlapping equilateral triangles on a large platter. Adjust the angles carefully to form the six-pointed star before filling with other ingredients.
- → Can I substitute the feta cheese with a dairy-free option?
Yes, vegan feta alternatives work well and maintain the tangy flavor while keeping the dish dairy-free.
- → What is the best way to prepare the dressing?
Whisk together extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and black pepper until well emulsified.
- → Are there suggestions to make this dish more filling?
Adding cooked chickpeas or grilled chicken strips provides extra protein and makes the platter heartier.
- → How can I maintain freshness while prepping ahead?
Prepare the greens and vegetables separately and assemble just before serving. Keep the dressing refrigerated and drizzle shortly before presentation.