Grape Salad with Toasted Garlic, Basil and Feta

By • October 9, 2012 • 2 Comments



Author Notes: I am a sucker for a good balance of sweet, salty and tart and my husband teases me that I am incapable of eating a salad without cheese and nuts. While I can enjoy a simply dressed salad of nothing but butter lettuce and chives, this grape salad recipe will only back up his theory. Regardless, it's a beautiful harmony of flavor and texture and could easily be turned into a meal with some grilled chicken. savorthis

Serves 2 side salads

  • 8 ounces grapes, sliced as thinly as possible
  • 1/3 cup sliced almonds
  • 1 garlic clove, thinly sliced
  • 6 basil leaves in chiffonade
  • 2 tablespoons high quality extra virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 ounce fresh, tangy feta
  1. Toast almonds in a dry pan until browned. Remove to a bowl. Toss gently with grapes and basil. Place on platter.
  2. Heat oil in pan and gently toast garlic until just starting to brown. Spoon garlic and hot oil over grapes. Drizzle with balsamic vinegar. Season with salt and pepper. Garnish with crumbled cheese.
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Meg_b_f52

almost 2 years ago meganvt01

I love the teasing about the salad without cheese and nuts - sounds like my house :) so of course I love this recipe!

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almost 2 years ago savorthis

Ha. Thanks. Luckily there were no witnesses today so I might be safe.