Crisp, juicy sweet grapes, savory feta cheese, and colorful greens ~ this salad is a splendid starter!
It’s a refreshing salad with lots of good flavors and textures. Feta cheese delivers a tang to the salad; however, if you’re a fan of blue cheese, swap it for even more bite.
Years ago, I learned from my mother, the oil to vinegar ratio for making a vinaigrette dressing; and now, after making it for years, I rarely measure the ingredients.
The perfect ratio is 3 parts oil to 1 part acid (vinegar or lemon.) Reverse that ratio, and you will be puckering up! And, depending on the level of acidity, the ratio may have to be adjusted so ~ go by what tastes good to you!
To take the edge off the acidity, I usually add a touch of sugar to the dressing, whether it is white sugar, honey, jam, or even Splenda. Embellish it with fresh herbs, if you wish.
This colorful simple salad satisfies me for a main course!
Mesclun Salad with Grapes and Feta Cheese
Ingredients for dressing:
6 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
½ teaspoon Splenda, optional
Salt, to taste
Seasoned pepper, to taste
Prepare dressing by whisking in a bowl or shaking in a jar, all ingredients until blended.
8 cups mesclun salad greens
1 head radicchio, thinly sliced
2 cups (1-pound) halved seedless red and green grapes
¾ cup crumbled feta cheese
To prepare salad:
Just before serving, toss greens and radicchio in a large bowl.
Drizzle dressing on top and toss to coat.
Divide the salad among 8 plates.
Scatter grapes and cheese over each salad.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!