The English Post

Grape salad

Written by Veronica Lavenia

When I was a child, the end of summer was one of the best times of the year because, while the adults were busy with the harvest, we children were playing carefree in the countryside, tasting the juicy berries of generous vines. During the grape harvest break young and old would sit around a large table and grapes were served in so many ways. Among these, I remember a fresh salad made with simple ingredients by my mother and other women, participating in what was a veritable feast. The grape quality and a very good EVOO are the key to simple, yet very special.

Grape salad: Ingredients

Serves 4

Extra virgin olive oil, to taste

Juice of 1 lemon

Sea salt, to taste

Black pepper, to taste

150 g (5 oz) romaine (or other green) lettuce

200 g (7 oz) red grapes

2 pears

50 g (2 oz) Parmigiano cheese

Grape salad: Method

  1. Make an emulsion with the olive oil, lemon, salt and pepper.
  2. Beat the dressing with a fork to combine.
  3. Wash the lettuce, grapes and pears (remove the skin from the pears only if they are not organic).
  4. Coarsely chop the lettuce, slice the grapes in half and remove the seeds, dice the pear (keeping the skin, if organic) and flake the Parmigiano.
  5. Arrange the salad in a bowl or on a large plate.
  6. Pour over the emulsion and serve immediately.

Ph: Veronica Lavenia

Panzanella salad

Lentil salad

Vegan cheese and apple salad

About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer, (food) communicator and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.