We’ve been living here in Southern California just over 16 months and I still wake up everyday, pinching myself that this is where I live. Palm trees, ocean air, the beach just over half a mile away. And then there is my yard! The huge vegetable garden and fruit trees galore – we have fig, peach, orange, banana, apple and loquat trees and the avocado tree! Oh, that avocado tree! Besides that avocado tree, one of my favorite things, however are the beautiful grape vines behind the house. They span the width of the entire house and then some.

There are several varieties of grapes growing back there – to be honest I couldn’t even tell you what they all are! I think these pictured and used in this recipe might be moscoto (red table) grapes, from the little bit of research I did online. But I haven’t a clue. I just know they are yummy and I don’t have to do much to get them to grow!

Last year, I couldn’t seem to get to the grapes before the squirrels and/or birds did, so we really didn’t get to enjoy too many. But, this year I was determined to eat more grapes than the critters and we are definitely succeeding. The first day I went out to start collecting my bounty, I came back in with over 10lbs of grapes and that wasn’t even 10% of them. We have mostly been eating them as is, bringing them to friends and freezing them for a special frosty, sweet treat – but I have also been having fun getting creative with them. Roasting and grilling them, adding them to salads, to smoothies and juices, and more. I just have to forewarn you now, you may see a decent amount of grape recipes in the coming week or two. 

This Red Grape and Goat Cheese Salad with Walnuts is super simple to make, in fact the most tedious part about it is cutting two cups of grapes in half. But, if that’s the biggest problem you have in your life, I’d say you are doing OK! There is a really nice complimentary crunch from the toasted walnuts, a tartness from the grapes and the white wine vinegar and a subtle sweetness from the grapes. The creamy soft goat cheese finishes it all so perfectly and I especially love the smooth, fresh finishing flavor of the Terra Delyssa Extra Virgin Olive Oil. This recipe serves 4 as a side or two as a main salad. We enjoyed this  it as lunch earlier this week, on a hot day out on the deck overlooking all of our lovely trees and gardens.

I mean it though, seriously, pinch me! I have grape vines, in my yard. That’s crazy.

[print_this]Red Grape and Goat Cheese Salad with Walnuts {gluten-free}
serves 4 as a side salad

• 2 cups seedless red grapes, halved
• 1/2 cup goat cheese, crumbled
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 1 tablespoon white wine vinegar (or other white vinegar: white balsamic, champagne, rice, etc.)
• 2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
• sea salt and freshly ground black pepper, to taste
• pinch of red pepper flakes, optional

Add the grapes, goat cheese, walnuts and parsley to a large bowl. Pour the vinegar and olive oil overtop. Toss around gently to mix well. Season with sea salt, pepper and red pepper flakes, to taste. Enjoy![/print_this]

NOTES:

if your grapes aren’t seedless just grab a pairing knife and knock the seeds out when you are halving them

this salad is also delicious with fresh arugula or other greens added