Do you have a go to neighborhood restaurant? A place you go when you want some good food served by familiar faces with no fuss. I like having a place where people know you, it’s comforting to be a part of the community in that way. For Derek and I that place is The Purple Cafe. The food is great, the service friendly and it has a wonderful wine list including wine flights that are always changing. One of the items we order regularly is the Pastry-wrapped Baked Brie. It’s creamy and delicious and also served with a lovely grape salad on the side. It’s light and refreshing and totally addictive. I’ve been meaning to try to re-create it at home and finally got around to it.
Let’s get to the grapes!
Put your grapes in a bowl. When I sliced mine in half I left the smaller ones whole for some variety in texture.
Now pour the lime juice, olive oil, salt, and basil over the grapes and gently stir.
Cover your bowl and let it sit in the fridge at least an hour to let the flavors seep into grapes.
Give it another stir and garnish with some more chopped basil and serve. This salad is perfect as an item on a cheese plate. I know I’ve shared several things recently that are good on a cheese plate, but to be honest we do “snack dinner” a lot during the summer when it’s hot. It’s easy, tasty, and doesn’t involve any cooking to heat up the kitchen.
As I mentioned earlier, this grape salad is also perfect with a baked brie. It would also be great as a side for a light seafood entree or a sandwich.
The salad will last up to three days in the fridge and should be served chilled.
- 2 cups red grape halves
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh basil
- 1/4 teaspoon salt
- Put grapes in a bowl.
- Pour the lime juice, olive oil, salt, and basil over the grapes and gently stir.
- Cover the bowl and let it sit in the fridge at least an hour.
- Give it another stir and garnish with some more chopped basil and serve.