Tomato Grape Chopped Salad

Across the Mediterranean, chopped salads celebrate peak produce with herbs and briny cheese. This version pairs late-season tomatoes with sweet red grapes, cucumber, feta, basil, and mint for a bright, shareable lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 245 cal
• 7g protein
• 18g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 cups diced ripe late-season tomatoes
• 2 cups halved red seedless grapes
• 1 cup diced English cucumber
• 1/4 cup finely chopped red onion
• 3/4 cup crumbled feta cheese
• 1/3 cup torn fresh basil leaves
• 2 Tbsp chopped fresh mint leaves
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pine nuts

Instructions

1. 1Wash and dry the tomatoes, grapes, cucumber, and herbs thoroughly so the salad stays crisp.
2. 2Dice the tomatoes into bite-size pieces and place them in a large mixing bowl, discarding excess watery seeds if the fruit is very juicy.
3. 3Halve the grapes and dice the cucumber; add both to the bowl with the tomatoes.
4. 4Finely chop the red onion and scatter it over the produce so every bite gets a little bite.
5. 5In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until emulsified.
6. 6Pour the dressing over the chopped vegetables and fruit and toss gently with a large spoon until everything is lightly coated.
7. 7Crumble the feta over the top and add the torn basil and chopped mint.
8. 8Fold the cheese and herbs in carefully so the feta stays in distinct pieces rather than turning creamy.
9. 9Taste and adjust salt or lemon if needed; the salad should taste bright and juicy.
10. 10Transfer to a wide shallow platter or board for sharing and sprinkle the toasted pine nuts over the surface.
11. 11Let the salad sit 5 minutes at room temperature so the flavors marry, then serve with tongs so guests can scoop generous portions.
12. 12If packing for a potluck, keep the pine nuts and a little extra feta separate and add them just before serving.