A delicious salad of roasted (or grilled) sweet peppers, tossed with Greek olives, feta, almonds and olive oil. Serve with grilled naan or pita for an easy, warm-weather outdoor nosh.
Serves: 4
Difficulty: easy
Prep time: 15 minutes
Cook time: 15 minutes
Diet: vegetarian, GF (omit wheat bread)
Ingredients
6 sweet bell peppers (red, yellow, orange, as desired)
½ sm red onion, sliced thinly
several small basil leaves
8 oz feta, crumbled
¼ c Kalamata olives, pitted
1 med clove garlic
½ t kosher salt
¼ c extra virgin olive oil
2 T red wine vinegar
¼ t freshly ground pepper
2 T roasted almonds, crushed (or slivered)
Steps
Grill (or broil) peppers whole until blistered and charred in several spots. Place hot peppers in plastic bag or bowl and cover tightly (or close bag tightly). When cool enough to handle, remove stems and seeds from pepper and tear peppers into large chunks, removing some outer skin, as desired. Toss peppers with onion, basil, feta and olives and transfer to serving bowl. Smash garlic clove with salt under edge of large knife blade, repeatedly applying pressure with palm of hand and working knife back and forth slowly to make a salt/garlic paste (this is a Mediterranean technique for adding fine garlic to a dressing). Combine garlic paste with oil, vinegar and pepper. Drizzle over salad. Serve immediately, garnished with almonds, and with grilled or warmed naan or pita.
