Grape & Late Tomato Salad

Serves 4 · 15 min prep

Ingredients

• 2 cups seedless red grapes
• 1 lb ripe late-season tomatoes
• 1 medium English cucumber
• 1/4 small red onion
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh mint leaves
• 4 oz feta cheese
• 1/4 cup toasted pumpkin seeds
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. 1Rinse the grapes and tomatoes under cool water and pat them thoroughly dry with a clean kitchen towel so the dressing clings later.
2. 2Halve the grapes and place them in a large mixing bowl. Core the tomatoes and cut them into generous bite-size wedges, then add them to the bowl.
3. 3Slice the cucumber into thin half-moons and thinly shave the red onion. Add both to the bowl with the fruit.
4. 4In a small jar or bowl whisk together the olive oil, lemon juice, red wine vinegar, honey, salt, and black pepper until the dressing looks glossy and emulsified.
5. 5Pour the dressing over the grapes, tomatoes, cucumber, and onion. Toss gently with clean hands or salad tongs so every piece is lightly coated without crushing the tomatoes.
6. 6Tear the basil and mint leaves into rough pieces and scatter them over the salad. Crumble the feta evenly across the top.
7. 7Sprinkle the toasted pumpkin seeds over everything for crunch. Give one final gentle toss to distribute the herbs, cheese, and seeds.
8. 8Taste and adjust with an extra pinch of salt or squeeze of lemon if needed. Let the salad sit at room temperature for 5 minutes so the flavors marry.
9. 9Divide among four plates or pack into lunch containers. Serve immediately while the tomatoes are still bright and the seeds stay crisp.