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Grape and Feta Salad with Rosemary
With wine and crusty bread, this makes a wonderful luncheon dish. If fresh rosemary is unavailable, substitute fresh mint, not dried rosemary.
1/3 pound feta cheese , crumbled coarse
1/2 pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
1 1/2 quarts mesclun or any mix of baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar or appropriate amount of raspberry vinagrette
1. Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.
2. 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.