Chopped Salad with Grapes and Mint

Photo: © Quentin Bacon

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.

Yield: 4 to 6 servings
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 1 heart of romaine, coarsely chopped
  • 1 pint grape tomatoes, halved
  • 1 medium seedless cucumber, peeled and cut into 1/2-inch dice
  • 1 small 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

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Chopped Salad with Grapes and Mint Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy