Arugula Salad with Grapes and Black Pepper Vinaigrette

• red wine vinegar0.75 cup
• champagne vinegar↗0.333333 cup
• water↗0.333333 cup
• sugar↗0.333333 cup
• salt↗1 teaspoon
• red onion, very thinly sliced↗2
• red wine vinegar0.333333 cup
• olive oil↗0.666667 cup
• sugar↗1 tablespoon
• freshly ground black pepper↗0.5 teaspoon
• salt↗0.5 teaspoon
• garlic clove↗1
• red California grapes, halved↗2.5 cups
• cooked farro or gluten‑free alternative, e.g., quinoa2 cup
• arugula↗3 cup
• свіжі листя базиліку, нарізані смужками↗0.25 cup
• подрібнені кеш’ю0.5 cup

Step-by-step instructions

1. 1

   Marinated red onion: Place the vinegars, water, sugar and salt in a jar with a tight‑fitting lid – shake until combined. Add the thinly sliced red onion. Refrigerate for at least 24 hours or longer for better flavor.

2. 2

   Dressing: Put the vinegar, olive oil, sugar, pepper and salt in a jar. Roughly crush the garlic clove and toss it into the jar in one or two pieces – the idea is to impart fresh garlic flavor without having bits of raw garlic in the finished dish. 🙂 Shake to mix. Can be prepared in advance.

3. 3

   Assembly: Toss the grapes and farro with about half of the dressing. Add arugula, basil, cashews and a handful (to taste) of the marinated red onion. Mix. Add more dressing if needed – the initial amount was almost perfect for me. Let the salad rest a few minutes so it absorbs the dressing and becomes even tastier.