Chopped Salad with Grapes and Mint

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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. Great Green Salads

Chopped Salad with Grapes and Mint
Photo: © Quentin Bacon
Total Time:
30 mins
Yield:
4 to 6 servings

Ingredients

  • 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

Directions

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

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