Grape Salad (Stafili Salata)

Halved grapes tossed with chopped tomatoes, sliced celery, walnuts, and crumbled feta in a simple olive oil and white wine vinegar dressing. This Greek salad is a beautiful collision of sweet, salty, crunchy, and tangy.

Grapes in a savory salad might sound odd, but it’s a traditional Greek combination. The burst of sweet juice against the briny feta and sharp vinegar creates a contrast that keeps you reaching for the next forkful.

The walnuts add an earthy crunch that bridges the sweet grapes and the savory vegetables. They soak up the dressing slightly and become even more flavorful as the salad sits.

Shredded lettuce on the bottom acts as a fresh, crunchy bed that catches the pooling dressing and juices. It stays light and doesn’t compete with the more interesting flavors on top.

Chef Tips

• Cut the grapes in half so they release their juice into the dressing and pick up the vinegar flavor. Whole grapes roll off the fork and stay bland inside.
• Use the best olive oil you can find. With this few ingredients, cheap oil stands out.
• Dress the salad right before serving. The grapes and tomatoes release liquid quickly and dilute the dressing if it sits too long.

Variations

• Mint and honey: Add torn fresh mint leaves and a drizzle of honey to the dressing for a sweeter, more aromatic version.
• Cottage cheese swap: The recipe notes suggest cottage cheese or curd cheese as a milder substitute for feta. Both work well for a less salty, creamier salad.