My F&W
quick save (...)
Chopped Salad with Grapes and Mint
© Quentin Bacon

Chopped Salad with Grapes and Mint

  • SERVINGS: 4 to 6 servings
  • FAST

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. 1 heart of romaine, coarsely chopped
  2. 1 pint grape tomatoes, halved
  3. 1 medium seedless cucumber, peeled and cut into 1/2-inch dice
  4. 1 small red onion, cut into 1/4-inch dice
  5. 1 cup corn kernels
  6. 1 cup diced cooked chicken
  7. 1/2 cup halved green grapes
  8. 3 ounces feta cheese, crumbled (1/2 cup)
  9. 3 tablespoons extra-virgin olive oil
  10. 2 tablespoons finely chopped mint
  11. 2 tablespoons finely chopped basil
  12. 2 tablespoons red wine vinegar
  13. 1 tablespoon fresh lime juice
  14. Salt and freshly ground pepper
  1. In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.