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
Ingredients
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8 ounces
grapes, sliced as thinly as possible
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1/3 cup
sliced almonds
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1
garlic clove, thinly sliced
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6
basil leaves in chiffonade
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2 tablespoons
high quality extra virgin olive oil
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2 tablespoons
aged balsamic vinegar
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1 ounce
fresh, tangy feta
Directions
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Toast almonds in a dry pan until browned. Remove to a bowl. Toss gently with grapes and basil. Place on platter.
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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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