You’ll need seedless red grapes, ripe but nothing too sweet (look for a Muscat grape) and the pickling is simple wine vinegar, sugar and some spices. The sweet and the sour profile that the grapes develop is a delight to eat with a salad that has cheese.
The cheese I use for this salad is called Manouri, a cheese made from the whey leftover from Feta cheese production. It’s mild, buttery flavour is great for a cheese course, dessert or in this instance, a salad. If you’re really adventurous, try grilling Manouri!
Pickled Grapes With Manouri Cheese and Salad Green
For the Pickled Grapes
2 cups of sugar
1 1/2 cups wine vinegar
6-7 allspice berries
2-3 star anise
2 cups of seedless red grapes, well rinsed
For the Dressing
1/4 minced shallots
1 clove of garlic, minced
2 Tbsp. red wine vinegar
2 Tbsp. honey (or petimezi – Greek grape molasses)
2 Tbsp. Dijon mustard
juice of 1 lemon
juice of 1 orange
approx. 1/2 cup Evlogia Cretan extra-virgin olive oil
salt and pepper to taste
5 cups of salad greens
- In a medium pot, add the sugar and vinegar, spices and stir over medium heat until the sugar has dissolved. Add the grapes and simmer on low for 12-14 minutes.
- Remove the grapes then pack the grapes into sterilized, hot jars. Bring the vinegar back up to a boil and reduce until it thickens into a syrup. Remove the spices, pour the thickened vinegar into the jar(s) and allow to cool.
- Cover and place in your fridge (allow the grapes to sit overnight in the vinegar for best results). Store in your fridge for up to 2 weeks.
- To make the dressing, add all your ingredients into a jar and seal and shake. Open, taste and adjust flavourings/seasoning according to taste.
- Toss the dressing into some seasonal salad greens of choice, divide and plate, add a slice of Krinos Manouri cheese, top with a cluster of pickled grapes, walnuts and spoon some of the syrupy vinegar on top.
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