RECIPE

Chopped Salad with Grapes and Mint

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6 servings

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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6 servings
  • FAST

Ingredients

  • Ingredients
    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

Directions

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