Grape Salad with Feta Dressing
A refreshing salad built on contrasts: salty, creamy feta, sweet grapes, sharp radish, and anise-fresh tarragon. Half the cheese goes into the salad in cubes, while the other half is turned into a creamy yogurt dressing that gently coats all the ingredients.
Pairing feta with grapes is a typically Mediterranean move, where salty brined cheese is traditionally matched with sweet fruit. The tarragon here is no accident: its anise-and-herb note gives the salad an unexpected freshness and sets it apart from the usual summer salads. The yogurt-based dressing keeps the dish light, without heavy oil.
A Few Pointers
- As suggested at the store, for a country-style version you can swap the yogurt for low-fat sour cream, the grapes for thin slices of tart apple, and the tarragon for mint leaves.
- Use firm feta, as overly wet feta will fall apart in the dressing.
- Slice the radish thinly and right before serving so it doesn’t release its juice.
- Seedless grapes are more convenient, but the flavor comes through better with dark muscat grapes with seeds; just remove them.
Serve the salad chilled, immediately after dressing. It works well as a light appetizer alongside grilled meat or as a standalone dish in the heat.
Part of Mediterranean cuisine — 20 more recipes in the section.
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Ingredients
Instructions
Cut half the feta into small cubes. Cut the celery stalks and radishes into small slices, and halve the grapes. Pull the leaves off the tarragon.
For the dressing, mash the remaining feta well with a fork, add the yogurt, season with salt and pepper, and mix everything thoroughly until smooth.
Combine all the salad ingredients, dress, sprinkle with the tarragon leaves, and serve.
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