Spring salad with grapes and feta cheese
2 servings
10 minutes
Spring salad with grapes and feta cheese is a refined combination of fresh ingredients reflecting the rich flavor traditions of Yugoslav cuisine. The lightness of the salad leaves harmonizes with the sweetness of the grapes, while bell pepper adds juiciness and crunch. The dressing made from soy sauce, Dijon mustard, and unagi sauce brings an exquisite depth of flavor, and the delicate cubes of feta cheese complete the composition with creaminess and softness. This salad is perfect for a spring lunch or light dinner, delighting with freshness and sophistication. Its history roots in South Slavic traditions where the combination of fruits and cheese is an important part of gastronomic culture. Serve it chilled and enjoy the perfect balance of flavors.
1
Wash the salad leaves and dry them with a towel.
- Mixed salad leaves: 1 bunch
2
Divide the grapes into berries, wash them, and dry.
- Grapes: 200 g
3
Remove the core from the bell pepper, rinse out the seeds, and cut into cubes.
- Red sweet pepper: 1 piece
4
Place the lettuce in a salad bowl, add grapes and bell pepper, season with salt and pepper to taste. Mix well. Serve on plates.
- Mixed salad leaves: 1 bunch
- Grapes: 200 g
- Red sweet pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Mix soy sauce with Dijon mustard and unagi sauce in a sauceboat. You can add a drop of olive oil if you like. Drizzle the sauce over the salad in the plates and mix.
- Soy sauce: 3 teaspoons
- Dijon mustard: 2 teaspoons
- Unagi (eel) sauce: 0.5 teaspoon
6
Cut the feta cheese into cubes and place it on top of the salad.
- Feta cheese: 50 g
