arugula, grape, and feta salad

When entertaining I think it’s really special to make your own salad dressing.

I’m not a huge fan of full-fat vinaigrettes, so to stretch the dressing out I add a bit of water.

This arugula salad is one of my favorites.

 The peppery greens are a great contrast to the sweet grapes and the shallot and thyme vinaigrette is really special.

Thanks for stopping by, and happy hump day!

peaches & cake

Arugula, Grape, and Feta Salad
Adapted from Food Network Magazine
Serves 5-6

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2 tablespoons good-quality balsamic vinegar

1 tablespoon water

½ medium shallot, minced

1 teaspoon fresh thyme

¼ tsp. freshly ground pepper

Dash of salt

2 Tbsp. extra-virgin olive oil

¾ cup red seedless grapes, halved

5 oz. chopped baby arugula (about 4 heaping cups)

1 heaping cup chopped green leaf lettuce

3 oz. crumbled reduced-fat feta cheese (about ¼ cup)

Combine the vinegar, water, thyme, ¼ teaspoon pepper, and a dash of salt in a medium bowl. Whisk in the oil. (Or combine all the dressing ingredients in a food processor and pulse until blended.)

Add the dressing to the arugula, lettuce, grapes, and feta, and toss to coat (being careful not to overdress).

One response to “arugula, grape, and feta salad

  1. This is almost exactly the same as the lunch salad I had yesterday…haha, what a nice coincidence.


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