grapes

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Chocolate tomatoes are a type of small heirloom tomato whose skin turns a purpley-brown color (hence, chocolate) that we grow in our garden. You can find them at local farm stands or farmers markets. They may be small, but they are full of deep flavor. Horseradish chocolate tomato and grape salad is tart and spicy and slightly sweet from the tomatoes.

Shaved horseradish cheddar and a horseradish vinaigrette make this salad savory and salty. The flavors are similar to that of a bloody mary which, I don’t know about you, but is one of my favorite cocktails. This tomato and grape salad includes remnants of summer with a hearty spice and comfort of winter. The purple hues are even similar to that of a fall mum, perfect for this time of year.

serves 3-4

ingredients

for the vinaigrette

  • 2 teaspoons prepared horseradish (I used hot)
  • ¼ cup red wine vinegar
  • ¼ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup extra virgin olive oil

for the salad

  • 1 cup chocolate or grape tomatoes, some halved, some sliced
  • ½ cup red grapes, halved
  • 1 small red onion, sliced into rings

for the assembly

  • 4 ounces horseradish cheddar cheese, thinly shaved or sliced
  • 1/4 cup fresh basil, loosely packed, chopped
  • 1/4 cup fresh parsley, loosely packed, chopped

steps

Prepare the vinaigrette and let it sit while you arrange the salad by whisking together the horseradish, red wine vinegar, salt, and pepper in a bowl. Slowly drizzle in the olive oil as you continue to whisk to allow the dressing to properly emulsify. Set it aside and arrange the tomatoes, grapes, and red onion on a large plate or dish. Scatter the horseradish cheddar cheese, basil, and parsley over the top of the salad then pour the vinaigrette over the top of the salad. Let the salad sit for 30 minutes to 1 hour before serving. This salad is best when enjoyed day-of.

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There is something about grapes and feta that I find extremely appealing. Each has a very distinct texture and consistency that, when combined, beautifully accentuates the other. Grape and feta pasta salad happily integrates crisp grapes and salty feta while allowing each to maintain its individual brilliance. Crunchy pine nuts and fresh herbs complete this flavor profile, which envelops chewy bits of penne for a deeply satisfying snack or meal.

This recipe for grape and feta pasta salad can easily be doubled for a larger group and made in advance to allow the flavors to co-mingle and deeply marinate. I use penne, but free to mix it up with different pasta shapes!

Serves 6

ingredients

  • 3 tablespoons salt, divided
  • 1 pound penne rigate
  • 2 tablespoons aioli
  • 1 tablespoon olive oil
  • ¼ cup pine nuts, toasted
  • 2 cups grapes, halved
  • ½ cup basil, chopped
  • ½ cup parsley, chopped
  • 6 ounces feta, crumbled
  • 1 tablespoon freshly cracked black pepper

steps

Bring a large pot of water with 2 tablespoons of the salt to a boil. Cook the pasta until al dente, about 8 minutes, then strain the pasta and rinse it in cold water to cool it and wash off excess starch. This will prevent the pasta from sticking together. Transfer the pasta to a bowl and toss it with the aioli and olive oil. Season with the remaining 2 tablespoons of salt and the black pepper. Add in the toasted pine nuts and toss to combine, then gently fold in the grapes. Add the basil and parsley until evenly distributed. Lastly, toss in the crumbled feta.