This delicious salad will make you drunk with it rich aroma of fresh tarragon. It’s shockingly easy to make and such a treat for your taste buds. So this is it:
Rinse about 1.5 pounds of small Red Flame seedless grapes. Don’t get the big ones at the supermarker as they are too watery, their flesh is more green than the deep purplish red of the small Red Flames that you can get from an organic market. Rinse and remove from the stems and cut them in half.
Take about 1 oz or so of fresh tarragon and pick the leaves of the stems. Don’t cut the leaves, put just pull them.
Dice two fresh or one dry shallot into small pieces (about 1/2 cm square)
Mix in a bowl. Crumble about 1 inch by 1 inch of a creamy feta. Add 3 TBSP of apple cider vinegar, but fill the TBSP over the bowl so you can be messy and end up with about 3.5 TBSP of apple cider vinegar. Add about 1/4 tsp of salt (or less) and toss lightly and set in the fridge for an hour or so to let the flavors marry. It’s insanely delicious with the sweet grapes and the creamy feta challenged by the mellow scallions and the tangy tarragon. It smells so amazing and looks beautiful on a plate.
I served it with a cold meats sandwich made with a baguette, a slice of heirloom tomatoes, provolone, sweet-pickled pimento, pepperoncini, Lebanon Bologna, Genoa Salami and Black Forest Hame. The olives on the side are Castelvetranos.