Chopped Salad with Grapes and Mint

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.

Slideshow: Great Green Salads

  • Total Time:
  • Servings: 4 to 6 servings

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  • 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

How to make this recipe

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

Contributed By Photo © Quentin Bacon Published July 2009

495109 recipes/chopped-salad-grapes-and-mint 2013-12-06T23:19:04+00:00 Emily Kaiser Thelin fall|summer|equipment|salads|side-dishes|4|6|fast|no-cook|weeknight-dinner|lunch july-2009,chopped salad,green salad,summer salad,Emily Kaiser,salad with grapes recipes,chopped-salad-grapes-and-mint 495109

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