Grape and Feta Salad with Rosemary
By America's Test KitchenPublished on September 14, 2011
Time
15 minutes
Yield
Serves 4
Ingredients
⅓ pound feta cheese, crumbled coarse½ pound black grapes or red grapes, halved and seeded, if necessary2 teaspoons minced fresh rosemary 2 tablespoons olive oil Salt and ground black pepper 1 ½ quarts mesclun or any mix of baby salad greens, rinsed and dried1 tablespoon raspberry vinegar
Before You Begin
With wine and crusty bread, this makes a wonderful luncheon dish. If fresh rosemary is unavailable, substitute fresh mint, not dried rosemary.
Instructions
- Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.
- Toss mesclun with vinegar in medium bowl. Season to taste with salt. Arrange on large serving platter or individual plates. Top with cheese mixture and serve.
Time
15 minutesYield
Serves 4Ingredients
⅓ pound feta cheese, crumbled coarse
½ pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
Salt and ground black pepper
1 ½ quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar
Ingredients
⅓ pound feta cheese, crumbled coarse
½ pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
Salt and ground black pepper
1 ½ quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar
Ingredients
⅓ pound feta cheese, crumbled coarse
½ pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
Salt and ground black pepper
1 ½ quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar
Why This Recipe Works
With our winter fruit salad recipes, we found ways to combine winter fruits with other ingredients to make substantial, flavorful salads.
Before You Begin
With wine and crusty bread, this makes a wonderful luncheon dish. If fresh rosemary is unavailable, substitute fresh mint, not dried rosemary.
Instructions
- Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.
- Toss mesclun with vinegar in medium bowl. Season to taste with salt. Arrange on large serving platter or individual plates. Top with cheese mixture and serve.
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