Grape salad with rocket, tarragon and mozzarella

Opposites attract and sometimes produce a surprising harmony. Such is the case with this colorful grape salad of sweet grape berries, spicy rocket and buffalo mozzarella. The icing on the cake: the light liquorice note from the tarragon. We like to eat this salad as an antipasti. But it also goes well with grilled meat.

It's grape time

The first grapes are harvested in midsummer, and the big harvest begins in September. In Italy, hundreds of varieties are processed into wine. Seedless varieties of table grapes are becoming increasingly popular, despite the substantial health benefits of grape seeds. Starting in late summer, your fruit vendor will offer a selection to choose from. You may also find different spicy types of rocket available. Try the ones that appeal to you.

Rocket, a favourite in Italy’s kitchens

We Italians love arugula. The relative of the dandelion grows wild or is cultivated. Wild arugula, as it is also known, tastes pungent and only the young leaves are tender. In numerous cultivated varieties, the spice is milder, and the leaves remain tender without becoming "woody". In Italy, arugula seeds are often used instead of mustard seeds for mostarda, a sweet and spicy pickled fruit. Rocket leaves form a friendly team with tomatoes, but are just as happily combined with potatoes, pizza, or poultry, as well as preserved as a pesto. And when my grandma couldn't find chamomile for her evening tea, she would pick arugula. The tea is more bitter but just as soothing.

📖 Recipe

Grape salad with rocket, tarragon and mozzarella

Opposites attract and sometimes produce a surprising harmony. Such is the case with this colourful salad of sweet grapes, spicy rocket and buffalo mozzarella.

[en]5 from 3 votes[/en][de]5 von 3 Bewertungen[/de][it]5 da 3 voti[/it]

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish, starter

Cuisine gluten free, sugar free, summer, vegetarian

Servings 4 servings

Calories 317.2 kcal

Ingredients

 

0,5x1x2x...

• 400 g red grapes
• 200 g rocket
• 100 g mozzarella, buffalo
• 1-2 large sprigs tarragon
• 4-6 tablespoon olive oil
• 1 lemon juice
• 1 teaspoon mustard
• 1 teaspoon honey
• 1 pinch salt
• 2 tbsps seeds , or nuts to taste: hazelnuts cashews, sunflower seeds, almonds

Instructions

 

• Wash the arugula, grapes, and tarragon and pat dry. Remove coarse stems from the arugula if necessary. Cut grapes into halves. Chop the buffalo mozzarella. Place arugula and grapes in a wide bowl. Pluck leaves from the tarragon sprigs and mix half into the salad. Roast seeds or nuts in a non-stick pan without oil and chop coarsely.
  
• Put the lemon juice, olive oil, honey, mustard, and salt in a sealable container and shake well. This is the best way for the somewhat thick mustard to mix with the other ingredients. Add the marinade to the salad. Decorate with the roasted nuts, buffalo mozzarella, and the remaining tarragon, and serve immediately.
  

Notes

Ingredients for 2-4 people
(a course in itself or as a side dish)

Nutrition

Calories: 317.2 kcalCarbohydrates: 22.6 gProtein: 8.8 gFat: 22.6 gSaturated Fat: 5.6 gPolyunsaturated Fat: 1.9 gMonounsaturated Fat: 11.9 gCholesterol: 19.8 mgSodium: 196.2 mgPotassium: 405.2 mgFiber: 2.3 gSugar: 18.3 gVitamin A: 1432.9 IUVitamin C: 10.8 mgCalcium: 220.2 mgIron: 1.4 mg

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Tips: Instead of buffalo mozzarella, try spicy Gorgonzola or goat's cheese in a grape salad. Vegans can simply leave out the cheese and treat themselves to an extra portion of nuts. Instead of the nuts, or in addition, you can also fry white bread cubes in olive oil, salt them a little and sprinkle them over the salad.

Buon appetito!