Chopped Salad with Grapes and Mint

By CBarile

Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.

Ingredients

• 1 heart of romaine, coarsely chopped
• 1 pint grape tomatoes, halved
• 1 medium seedless cucumber, peeled and cut into 1/2-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 1 cup corn kernels
• 1 cup diced cooked chicken
• 1/2 cup halved green grapes
• 3 ounces feta cheese, crumbled (1/2 cup)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped basil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• Salt and freshly ground pepper

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.