Grapes in a salad? Try this pairing before you judge
Salad with grapes and cheese
Grape and cheese salad is one of those recipes worth keeping in mind when you're craving something fresh, but the usual salad seems a little dull. It's perfect between late summer and fall, when grapes are in season, and you can serve it as an appetizer, a different side dish, or as a light lunch.
We use mixed salad, grapes, feta, and walnuts, combining the sweetness of the fruit, the saltiness of the cheese, and a touch of crunch (which never hurts). To dress it, we use a simple emulsion of extra virgin olive oil, lemon juice, and a little honey. If you have other preferences, you're truly spoiled for choice. For the base, you can use baby lettuce, arugula, or mixed greens.
Which cheese goes with grapes?
You can pair grapes with various cheeses, especially the sweet-savory contrast. If you prefer a creamier, more flavorful salad, you can replace the feta with gorgonzola, which pairs particularly well with grapes and walnuts. Goat cheese, robiola, or aged cheeses like Parmigiano and pecorino, added in flakes, also work well.
The choice depends mainly on the result you want to achieve: with a fresh cheese you will have a more delicate salad, with a blue or aged cheese the contrast with the grapes will be very marked.
What are some ideas for cheese salads?
Starting with a mixed salad base, you can create countless cheese salads. Try pears, gorgonzola, and walnuts; or apples, feta, and almonds for something fresh and crunchy. Another option is to pair arugula, Parmesan, and cherry tomatoes, or choose goat cheese with beets and walnuts. Be inspired by seasonal fruits: peaches and mozzarella or melon and Gruyère are perfect in summer, while in fall you can use grapes, pears, or apples.
Ingredients
- Honey 1 teaspoon
Preparation
- Wash and dry the lettuce thoroughly. Coarsely chop the walnuts and dice the feta or crumble it with your hands.
- Wash the grapes too, separate the berries and cut the larger ones in half.
- Pour the oil, lemon juice, and honey into a small bowl. Add a pinch of salt and pepper and mix until emulsified.
- Combine the lettuce, grapes, feta, and walnuts in a bowl or on a plate. Pour the dressing just before serving and toss gently before enjoying.
Dress the salad only at the last moment, so the leaves stay fresh and crisp. Taste before adding salt: the feta is already quite flavorful.
The salad is best eaten freshly prepared. If you want to make ahead, wash and prepare the ingredients and store them separately in the refrigerator. Add the feta, walnuts, and dressing just before serving.
Carefully divide the salad among the plates, ensuring the grapes, feta, and walnuts are visible. Garnish with a few drops of the honey-lemon emulsion and a sprinkle of pepper.
If you're serving this salad as a light meal, you can serve it with toasted bread, a piece of focaccia, or croutons. To drink, you can pair it with a crisp, aromatic white wine, such as a Sauvignon Blanc.
