This versatile salsa is great for a picnic, and is delicious served alongside a piece of grilled fish, or meat.

Salsa of green grapes and feta cheese Recipe


100 grams good-quality feta (Big Vic Deli, Shop 25-28, Dairy Hall)
2 cups green grapes (Vic Market Organics, Stall 56, I Shed)
8 mint leaves (Vic Market Organics, Stall 56, I Shed)
extra virgin olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
¼ fresh red chilli (Vic Market Organics, Stall 56, I Shed)


Cut the feta into bite-sized cubes, and add to a bowl along with the green grapes (you may wish to halve the grapes).

Shred the mint leaves and scatter over the top.

Drizzle with the olive oil, season with salt and pepper.

Finely dice the chilli and scatter over the salad.

Toss gently to combine, then serve.