Rosemary-Feta Salad

By Florence Fabricant

Total Time
20 minutes
Rating
4(15)
Comments
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Featured in: A Salad Undaunted By August

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Ingredients

Yield:4 servings
  • ½pound feta cheese, preferably sheep's-milk
  • 1cup blueberries, or ½ pound seedless black grapes that have been halved
  • 2tablespoons fresh rosemary leaves
  • 2tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 4ounces mesclun
  • 2tablespoons raspberry vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

150 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 34 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut the feta cheese into ½-inch cubes, and place in a bowl. Toss gently with the blueberries or grapes, the rosemary and the olive oil. Season liberally with freshly ground black pepper.

  2. Step 2

    In a separate bowl toss the mesclun with the vinegar, and divide it among 4 salad plates. Spoon the feta cheese mixture onto each serving of mesclun.

Ratings

4 out of 5
15 user ratings
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Comments

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Jennie

This was a nice enough salad, but I didn't think it was a triumph of complementary flavors or anything. The only substitutions I made were a drop of blackcurrant syrup in plain vinegar (because I didn't have raspberry vinegar), and a mix of greens (butter lettuce/nasturtium/arugula) for the mesclun. I had great blueberries and nice feta, and the greens were lovely, but it's not destined to be a classic, in my opinion.

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