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Grape Salad

A Jeff Segurson recipe modified by Robert


  • 2 C red seedless grapes (1 C cut in ½)
  • ¼ C chopped pecan
  • ¼ C crumbled blue cheese
  • ¼ C Di Olivas Extra Virgin Olive Oil
  • ¼ C chopped parsley
  • ½ tsp Di Olivas Chile Verde sea salt
  • ½ tsp chili powder
  • ½ tsp cinnamon


  1. Cut 1 cup of red seedless grapes and place in bowl with 1 cup whole red seedless grapes. In a separate bowl combine the oil and seasonings. After that is thoroughly mixed, add the chopped pecan and parsley. Place into the bowl containing the grapes and gently mix. Last, gently fold in the cheese, cover and refrigerate at least 2 hours, overnight is best. This gives time for the flavors to infuse in the oil and time for the pecan to soften up a bit, but 2 hours is the minimum. Serve by itself in a small bowl or over a small bed of baby greens. Garnish with Mandarin Orange wedges.

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