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.
- 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
Combine the cheese, grapes, rosemary, and olive oil in a small bowl. Crack pepper on top to taste.
In a large bowl, toss the greens with the vinegar. Season with salt.
Plate the greens on a plate and top with the cheese mixture.