Prepare to embark on a culinary adventure that will tantalize your taste buds and challenge everything you thought you knew about salads! This extraordinary Nasturtium and Grape Salad is not just a dish, it's a sensory experience that combines the peppery kick of nasturtium leaves with the sweet burst of red grapes, creating a symphony of flavors that will make your palate dance with joy. Perfect for those who crave something unique, fresh, and absolutely Instagram-worthy, this recipe is about to become your new summer obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Nasturtium leaves
- Red grapes, halved
- Feta cheese, crumbled
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
Instructions
- Carefully wash the nasturtium leaves and red grapes under cool running water, ensuring they are clean and free from any dirt or debris.
- Pat the nasturtium leaves dry using a clean kitchen towel or paper towels to remove excess moisture, which will help the leaves remain crisp.
- Gently halve the red grapes, removing any seeds if present, and set aside in a preparation bowl.
- In a large mixing bowl, arrange the clean nasturtium leaves as a base for the salad, creating a vibrant green foundation.
- Scatter the halved red grapes evenly across the nasturtium leaves, distributing them for balanced flavor and visual appeal.
- Crumble the feta cheese over the salad, allowing the white cheese to contrast beautifully with the green leaves and purple grapes.
- In a small separate bowl, whisk together olive oil and balsamic vinegar to create a light, tangy dressing.
- Season the dressing with a pinch of salt and freshly ground black pepper to enhance the overall flavor profile.
- Drizzle the prepared dressing gently over the salad, ensuring even coverage without overwhelming the delicate ingredients.
- Serve immediately to maintain the freshness and crispness of the nasturtium leaves and the juiciness of the grapes.
Tips
- Choose the freshest nasturtium leaves possible - look for bright green, crisp leaves without any wilting or brown spots.
- When halving grapes, use a sharp knife to ensure clean, even cuts that showcase the fruit's juiciness.
- For the best flavor, use high-quality extra virgin olive oil and a rich, aged balsamic vinegar.
- Serve the salad immediately after dressing to preserve the delicate texture of the nasturtium leaves.
- If you can't find fresh nasturtium leaves, you can substitute with arugula for a similar peppery profile.
- Chill your serving plates beforehand to keep the salad extra crisp and refreshing.
- For added complexity, consider toasting some pine nuts or almonds as a crunchy garnish.
Nutrition Facts
Calories: 233kcal
Carbohydrates: 14g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg