PrintDinner Tonight: Grape and Feta Salad with Rosemary
I had to find something to do with my delicious leftover feta. While I wasn’t exactly worried about it going bad, I was afraid that I would attack the whole package with a fork without coming up for air. That’s not an appealing image.
Since I needed a little refinement, I searched all around my favorite sites for some kind direction. I still wanted the cheese to play a central role and didn’t want to spend much more money. This Cook's Illustrated salad felt perfect.
So, I had the fantastic feta, some plump grapes, and I even sprung for a new bottle of raspberry vinegar to properly dress the salad—but it was the small teaspoon of minced rosemary that really made the salad for me. The earthy notes of that herb provided the beautiful contrast to the fruity dressing. Instead of being cloying, the rosemary gave the whole salad balance. I'm always astounded by simple additions that focus a dish.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Grape and Feta Salad with Rosemary
- serves 4 -
Ingredients
1/3 pound feta cheese, crumbled
1/2 pound grapes, halved, and seeded if necessary
2 teaspoons fresh rosemary, minced
2 tablespoons olive oil
Salad greens (about 1 1/2 quarts)
1 tablespoon raspberry vinegar
Salt and pepper
Procedure
1. Combine the cheese, grapes, rosemary, and olive oil in a small bowl. Crack pepper on top to taste.
2. In a large bowl, toss the greens with the vinegar. Season with salt.
3. Plate the greens on a plate and top with the cheese mixture.
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4 Comments:
Finally, you have crumbled upon a recipe replacement for that sad little overcooked phrase, "Jumbo Shrimp" as exemplary oxymoron.
For the NEW, improved epitome of oxymoron is surely: "LEFTOVER FETA."
Sigh: feta could never be feted enough, in my opinion (unless it lasted long enough to become fetid...)
And the addition of the minced rosemary?--genius.
HappyHoarfrost at 4:46PM on 04/25/08
grapes and feta...pure awesomeness.
i just made a salad with grapes and grappa
Steamy Kitchen at 5:07PM on 04/25/08
Sounds pretty delicious. I have eaten a lot of greek salads and the grape addition sounds like it could be good.
apsteph at 11:22PM on 04/25/08
"Sigh: feta could never be feted enough, in my opinion (unless it lasted long enough to become fetid..."
When it DOES become fetid...damn. I had some fancy feta that I left too long in the fridge with a slight opening in the cover that allowed some sort of rot to set in. It left a pleasantly pink covering on the cheese, but it had a truly horrid stink. I made the mistake of touching it; multiple handwashings became necessary...one just didn't cut it.
Sounds like a tasty salad, though!
dholway at 7:33PM on 04/26/08