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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.