This colorful Mediterranean salad is a healthy addition to any dinner menu. Thick slices of imported Greek feta cheese topped with roasted bell pepper slices, fresh herbs, and a simple balsamic vinaigrette. Everything from the tang of the dressing to the natural saltiness of the feta cheese works perfectly with a snip of your favorite fresh herbs from the garden.
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Roast Peppers with Feta & Herbs
Ingredients:
- 2 bell peppers, any color will do
- Block of imported Feta cheese, cut into ½-inch thick slices
- Fresh herbs, chiffonade (basil, tarragon, parsley or mint will do)
- Balsamic vinegar
- Extra virgin olive oil
- Freshly ground black pepper
Directions:
- Roast the bell peppers over an open flame; the best way to do this is on your gas stove. Place the peppers directly over the flame and each time the side next to the fire becomes charred, turn the pepper with tongs and continue the process until the entire pepper is charred and black. Place the charred peppers in a large bowl and cover tightly with saran wrap. Allow the peppers to rest in the covered bowl for 20 minutes.
- Remove the peppers from the bowl and remove their core. Slice into thick slices and with the back of your chef’s knife, scrape the black, charred skin from the slices.
- To assemble the salad, place some of the feta on each plate, topped with some strips of roasted pepper. Sprinkle with fresh herbs and a drizzle of balsamic vinegar and olive oil. Grind a bit of black pepper over each salad and serve room temperature.
Tagged: balsamic vinegar, basil, bell peppers, feta cheese, fresh herbs, herbs, mint, peppers, roasted peppers, side dish, vegetarian
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