Sweet Drop Peppers Grape And Manchego Salad Recipe

Prepare peppers

Rinse sweet drop peppers and pat dry. Trim stem ends and slice each pepper lengthwise into 1/4-inch strips (or halve lengthwise if peppers are very small). Remove seeds only if desired — leaving a few adds texture and mild sweetness.

Prepare grapes

Rinse grapes and dry. Halve each grape crosswise (for 1.5 cups whole grapes you will get roughly 2.5–3 cups halved). Set aside.

Cube Manchego

Cut the Manchego into 1/2-inch cubes or shave into small shards if you prefer a lighter distribution. Measure 1 cup.

Toast nuts

In a small dry skillet over medium heat, toast the pine nuts (or slivered almonds) for 2–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool so they do not continue browning in the hot pan.

Chop herbs

Finely chop enough flat-leaf parsley to make 1/4 cup packed. Reserve for assembly.

In a small bowl or jar, combine 1.5 tablespoons sherry vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake with lid) until emulsified and slightly thickened. Taste and adjust seasoning — add a touch more honey if you prefer sweeter, or more vinegar for brightness.

Place 5 cups mixed baby greens in a large mixing bowl. Add sliced sweet drop peppers, halved grapes, cubed Manchego, toasted pine nuts, and chopped parsley.

Drizzle about two-thirds of the dressing over the salad (reserve the remainder to serve on the side). Gently toss with tongs to coat ingredients evenly, taking care not to bruise the greens. Taste and add more dressing as needed.

Transfer the tossed salad to a serving platter or individual plates. Scatter any remaining grapes, cheese shards, and nuts on top for visual interest.

Finish with an optional light drizzle of 1/2 teaspoon olive oil and a sprinkle of flaky sea salt for texture and shine. Serve immediately with remaining dressing on the side.

If making ahead, keep dressing refrigerated in a sealed jar up to 5 days. Toasted nuts can be stored at room temperature up to 2 days in an airtight container. Assemble salad no more than 1 hour before serving to prevent greens from wilting; add dressing just before serving.