1/2 cup red grapes, sliced
1/4 cup feta, crumbed
2 tbsp pine nuts, toasted
1 tbsp parsley chiffonade
lemon juice to taste (I like it slightly tart, so around 1 teaspoon)
extra virgin olive for drizzling
Layer the sliced grapes on a plate. Sprinkle the feta, pine nuts, and parsley on the grapes. Squeeze lemon juice on the salad. Drizzle with olive oil and season with salt and pepper. This salad is best eaten on a cracker or even alone as a snack.