This delicate red grape and arugula salad with feta and sunflower seeds totally surprised me! Besides tasting amazing, it took less than ten minutes to prepare!
I’ve been brainstorming lately, wanting to create a dish that uses feta but in a less traditional way. Feta finds its way comfortably into a Greek salad or tossed with some olives at the antipasto bar. But I wanted to expand on that, ensuring it could still be the bell of the ball.
I found Cricket Creek feta from Williamstown MA at Whole Foods recently and after sampling it, I needed a fresh salad idea to showcase it. Many feta cheeses, especially those commercially produced, have that super tangy bite. This feta, despite holding its shape very well offers a creamy delicate flavor with a slight brine that isn’t nearly as overpowering as the others.
Arugula is my ‘go-to’ green, offering a little peppery bite. I bring it all together and make it pop with red grapes and sunflower seeds. Fresh lemon zest and a small drizzle of honey round out all the flavors. I always have fresh parsley on hand and typically add it to most dishes, creating another layer of freshness. No joke, guys. This took less than 10 minutes to prep. Try it and let me know what you think!
Red Grape and Arugula Salad with Feta and Sunflower Seeds
- 1 1/2 cups red grapes
- 1 cup feta, diced 1/4-1/2 inch dice
- 1 1/2 cup packed arugula
- 3 TB sunflower seeds
- 1 TB chives, chopped
- 1 TB Italian parsley, chopped
- zest of 1/2 lemon (I’m OBSESSED with my microplane)
- drizzle of honey
- salt and pepper, to taste
- Halve the red grapes and place in a medium mixing bowl
- Add the diced feta, arugula, sunflower seeds, chives, parsley and lemon zest to the bowl.
- Season with salt and pepper and toss gently, incorporating all the ingredients with each other
- Drizzle with a small amount of honey and toss again.
What can you PLAN AHEAD?
- Slice the grapes and dice the feta
- Chopped the herbs