Grape and feta salad with rosemary
Indulge in the refreshing blend of sweet grapes, tangy feta cheese, and aromatic rosemary in this vibrant salad bursting with flavor profiles.
Ingredients:
- 1 cup grape tomatoes, halved
- Kosher salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon fresh-squeezed lemon juice from 1 lemon
- Zest from 1/2 lemon
- 1 1/2 teaspoons Dijon mustard
- Freshly ground black pepper
- 3 cups baby arugula
- 1 cup roughly chopped cilantro leaves and tender stems (from about 1 bunch)
- 1/2 cup fresh mozzarella, shredded by hand if very fresh and milky or on a box grater if more firm
- 1/2 cup roughly chopped parsley leaves and tender stems (from about 1 bunch)
- 3 tablespoons roughly chopped basil or Thai basil leaves (from about 3 sprigs)
- 3 tablespoons roughly chopped mint leaves (from about 3 sprigs)
- 2 tablespoons roughly chopped pitted oil-cured olives
- 2 tablespoons roughly chopped pitted kalamata olives
- 1 tablespoon picked lemon thyme or thyme leaves
Instructions:
- Start by adding 1/4 teaspoon of salt to the tomatoes in a mixing bowl and mix well. Place the tomatoes in a fine mesh strainer over a bowl to let excess liquid drain for about 20 minutes.
- While waiting, mix vinegar, oil, lemon juice, lemon zest, and mustard in a small bowl. Season with salt and pepper to taste.
- In a large bowl, mix together tomatoes, arugula, cilantro, mozzarella, parsley, basil, mint, both types of olives, and thyme. Pour the dressing over the salad and mix everything together well. Serve the salad immediately.
Summary:
- Calories: 837 kcal
- Fat: 60 g
- Protein: 26 g
- Carbs: 55 g
- Potassium: 981 mg
- Magnesium: 77 mg