Star of David Salad Platter

I remember the first time I decided to make something truly special for Hanukkah dinner, something that would make guests pause and smile before they even tasted it. I wanted a dish that honored the holiday while celebrating the beauty of fresh, vibrant ingredients. That's when the idea of a Star of David salad platter came to me, and I realized I could turn something as simple as arranged vegetables into an edible work of art. Every time I've made it since, I'm reminded that the most meaningful dishes are often the ones that tell a visual story first.

I'll never forget the moment my daughter watched me arrange those cucumber slices into perfect triangles and gasped, "Mom, it's a star!" That platter became the thing everyone talked about more than the main course that year. Since then, it's been requested at every gathering, and I've learned that a beautiful presentation transforms a simple salad into something people remember and want to recreate at their own tables.

Ingredients

• Baby spinach leaves: Six cups of tender greens form your foundation, and they should be washed and dried thoroughly so they stay crisp and don't wilt under the weight of the vegetables
• Arugula: Three cups add a peppery bite that balances the sweetness of the tomatoes and brightness of the citrus dressing
• Cucumbers: Two large ones, thinly sliced, will become your star's outline, so choose firm ones and slice them evenly for that clean geometric look
• Cherry tomatoes: Two cups halved provide jewel-like pops of color and sweet acidity that make every bite sing
• Yellow and red bell peppers: One of each, thinly sliced, create the color contrast that makes the star truly pop when guests first see it
• Purple cabbage: One cup shredded brings a subtle crunch and an unexpected visual richness that deepens the platter's palette
• Red onion: A quarter cup thinly sliced adds a gentle sharpness, though it's optional if you prefer milder flavors
• Feta cheese: One cup crumbled acts as both flavor anchor and visual punctuation along the star's edges, or use vegan feta to keep it dairy-free
• Kalamata olives: A third cup halved brings briny, Mediterranean depth that ties everything together
• Capers: Two tablespoons optional but worth it for their tangy punch and sophisticated texture
• Pine nuts: A quarter cup toasted provides a warm, buttery richness that catches light and adds luxury to every forkful
• Extra virgin olive oil: A quarter cup quality oil matters here because you'll taste it directly in the dressing
• Lemon juice: Two tablespoons fresh squeezed, never bottled, brings brightness that ties all these disparate flavors into harmony
• Red wine vinegar: One tablespoon adds depth without overwhelming
• Honey or maple syrup: One teaspoon rounds out the sharp edges with subtle sweetness
• Dijon mustard: One teaspoon acts as an emulsifier and brings a sophisticated tang
• Kosher salt and freshly ground black pepper: Essential for bringing out the true flavor of every ingredient

Instructions

Set your stage:

Choose your largest, flattest serving platter or tray, something that will give your creation room to breathe. Picture this becoming the focal point of your table.

Build your green base:

Spread the spinach and arugula in a thin, even layer across the entire surface, creating a soft green canvas that will make all your colors sing against it.

Outline your star:

Here's where the magic happens. Take your cucumber slices and carefully arrange them to form two overlapping equilateral triangles, creating that iconic six-pointed star shape. Take your time with this step, adjusting the angles until they feel balanced and true. If you're nervous, use the edge of a cookie cutter as a gentle guide.

Fill your triangular sections:

Within each of the six points and inner sections of your star, thoughtfully arrange groups of cherry tomatoes, bell pepper slices, and purple cabbage, rotating colors so each section feels distinct and creates visual contrast. This is where you can be creative and follow your instinct.

Accent with treasures:

Scatter the feta cheese, halved olives, capers, and toasted pine nuts around the edges and points of your star. These elements add texture and catch the light, making your creation feel precious.

Prepare your dressing:

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, and Dijon mustard. Keep whisking until everything comes together into something creamy and emulsified. Season with salt and pepper, tasting as you go until it feels balanced.

The final flourish:

Right before serving, drizzle the dressing evenly across the salad, or serve it on the side if your guests prefer to dress their own portions. Either way, this is the moment your creation comes fully alive.

Serve with joy:

Bring it to the table immediately, and watch the room react to your beautiful handiwork.

Save

What I've come to love most about this salad is how it transforms a moment. It's no longer just about nourishment, though it's certainly that. It becomes a conversation, a memory marker, a way of saying we're celebrating something together. When people see that star on the table, they know they're part of something special.

This platter is incredibly forgiving and wants to reflect what's in your kitchen and what brings you joy. Some years I've added shredded beets for deeper color, other times I've scattered fresh herbs like dill or parsley across the whole thing for an herby freshness. I once added roasted chickpeas for extra protein when vegetarian guests were coming, and nobody missed the meat for a second. The star shape is just a framework; the soul of the dish is in choosing ingredients you genuinely love and arranging them with intention.

The beauty of this recipe is that you can prep everything in stages without stress. I often wash and dry my greens in the morning, storing them in a clean kitchen towel in the fridge. The vegetables can be sliced an hour or two ahead and stored in separate containers, keeping them ready but still fresh. The dressing whisks together in about a minute, and final assembly takes maybe five more. On the day of serving, you're really just putting together something you've already prepared, which means you can be present with your guests instead of stressed in the kitchen.

This salad reminds me that some of the most beautiful, nourishing things we create in our kitchens don't require heat or complicated techniques. They require intention, care, and a willingness to make something that feeds both the body and the spirit. Every ingredient is there because it matters, because it contributes something real to the whole.

• If you're making this for Hanukkah, the symbolism of the star becomes part of the gift you're giving your table
• Use whatever cheese you can find, even if it's not feta, and your star will still shine
• Remember that the most impressive dishes are often the ones that look effortless but feel deeply intentional

Save

Every time you make this, you're creating not just a meal but a moment worth remembering. That's what cooking is really about.

Recipe Guide

→ How can I make the star shape more precise?

Use cookie cutters or arrange cucumber slices carefully following two overlapping equilateral triangles to maintain clear geometric lines.

→ What can I substitute for feta cheese?

Try vegan feta alternatives or omit the cheese entirely to keep the platter dairy-free without losing texture.

→ Can this salad be prepared ahead of time?

Arrange all vegetables and dressing separately to maintain freshness, then assemble just before serving.

→ What other ingredients add protein to this salad?

Cooked chickpeas or grilled chicken strips can be added for extra protein, depending on dietary preferences.

→ Is the dressing suitable for all tastes?

The dressing balances acidity and sweetness with lemon juice, vinegar, honey, and mustard, but you can adjust seasoning to preference.