Mediterranean Mint Salad

Posted on February 13, 2011


I first came up with this recipe two summers ago, when lettuce was plentiful and salads were getting boring.   And lettuce doesn’t take well to cooking, so what else can you do?  It might be a little harder to track down the fresh mint this time of year, but today I’m in the mood for a summery pick-me-up.  So why not try something a little different than the typical tomato cucumber garden salad?  This is a simple easy to prepare salad, and a child friendly introduction to the idea of fruit in a savory dish.  I usually guestimate proportions when making this dish, so feel free to tweak the amounts to suite your taste buds!

Mediterranean  Mint Salad

Enough greens for 2-3 people, or about 8
loosely filled cups. (I recommend spring
mix or romaine.)
2 Cups packed fresh mint
3-4 Tbsp Olive oil
1 1/2 Cups Red Grapes
1 Cup crumbled Feta Cheese
1/2 Cup Slivered or Sliced Almonds
Optional: Salt, Pepper, 2Tbsps Balsamic Vinegar

Prepare your greens by rinsing and chopping if needed.  Set aside in a large salad bowl.  Coarsely chop mint, or quickly run through food processor.  Combine with olive oil in a small bowl.  If desired add salt, pepper, and Balsamic vinegar to taste. Toss grapes and
crumbled feta with greens.  When well combined add mint mixture and continue tossing until well coated.  Set salad bowl
aside.  In a small dry frying pan toast almonds over low to medium heat.  Stir them frequently as they burn easily.  When almonds are just beginning to brown remove from heat and sprinkle over salad.  Toss lightly and serve.