Insalata con uva


Makes 8 servings (serving a crowd?)

Insalata con uva
  • 2 Tablespoons cider vinegar
  • ½ a small onion, very finely chopped (about 1 oz or 3 Tablespoons)
  • dash pepper
  • 4 oz assorted spicy greens (mesclun mix works well)
  • 12 oz grapes
  • ½ lb chopped tomatoes (or grape tomatoes if fresh tomatoes are out of season)
  • 1 small cucumber (½ lb), peeled, seeded, and diced
  • 3 Tablespoons olive oil
  • 1 oz shelled salted pistachios (about ¼ cup or 2¼ oz unshelled (see notes)

Special equipment



Mix together the vinegar, onion, pepper and set aside.

In a large mixing bowl, combine the greens, grapes, tomato chunks, and pistachios. Whisk the oil with the vinegar and toss into the greens.


If your scullery boy met with some unfortunate accident with a Hansom cab and you have to shell the pistachios yourself, there’s a trick to opening the more stubborn pistachios: use the pointy end of a half shell as a pry bar. Shove into the opening and twist the halves apart.


None. How rare is that? With the softness of the greens, the crunchiness of the cukes, the hardness of the nuts, the sweetness of the grapes, the piquancy of the spicier greens, and the saltiness of the nuts, there’s so much going on here, there’s really nothing to change.