Grape & Feta Salad Recipe

Name: Grape & Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/2 cup aged red wine vinegar; 1/2 cup fresh lemon juice; 1 1/2 teaspoons sugar; 1 tablespoon salt; 5 garlic cloves; 1 1/2 small shallots, minced; 2 1/2 cups extra-virgin olive oil; 1 1/2 teaspoons fresh ground black pepper; Salad; 2 cups red grapes, seedless and halved; 1 cup feta cheese; 1/2 cup walnuts; 1 (8 ounce) package spinach or (8 ounce) package spring greens

Servings: persons

Dressing
1/2 cup aged red wine vinegar
1/2 cup fresh lemon juice
1 1/2 teaspoons sugar
1 tablespoon salt
5 garlic cloves
1 1/2 small shallots, minced
2 1/2 cups extra-virgin olive oil
1 1/2 teaspoons fresh ground black pepper
Salad
2 cups red grapes, seedless and halved
1 cup feta cheese
1/2 cup walnuts
1 (8 ounce) package spinach or (8 ounce) package spring greens

1
Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed.
2
Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed.
3
Finish seasoning with black pepper.
4
Allow the dressing to sit for 24 hours, refrigerated, before using.
5
Place spinach, grapes, feta, and walnuts in salad bowl.
6
Cover with dressing and toss.

1796

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dressing, 1/2 cup aged red wine vinegar, 1/2 cup fresh lemon juice, 1 1/2 teaspoons sugar, and more.

Yes, Grape & Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grape & Feta Salad

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