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Chopped Salad with Grapes and Mint

Photo: © Quentin Bacon
Yield 4 to 6 servings
Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.


  • 1 heart of romaine, coarsely chopped
  • 1 grape tomatoes, halved
  • 1 seedless cucumber, peeled and cut into 1/2-inch dice
  • 1 red onion, cut into 1/4-inch dice
  • 1 cup corn kernels
  • 1 cup diced cooked chicken
  • 1/2 cup halved green grapes
  • 3 ounces feta cheese, crumbled (1/2 cup)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped basil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground pepper

How to Make It

  1. In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.