Salad of Roasted Peppers, Tomatoes, and Feta

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

This salad can also be served by arranging all the ingredients in a circle on the plate, garnished with rings of red onion and drizzled with pesto sauce.

Ingredients

Green peppercorns - 1 piece
Red Long Chili Peppers - 1 piece
Sweet Pepper - 1 piece
White bread - 6 pieces
Butter - 1.1 oz
Yellow Cherry Tomatoes - 10 pieces
Onion - 1 head
Pitted olives - 2.8 oz
Cucumbers - ½ pieces
Fresh basil leaves - 15 pieces
Oregano - 4 stalks
Olive Oil - 5 fl oz
Feta cheese - 2.8 oz
Red Wine Vinegar - 2 fl oz
Garlic - 1 clove
Balsamic Vinegar - 1 fl oz

Step by Step guide

Step 1

Preheat the grill. Cut the peppers in half, remove the seeds, and place them on the grill skin-side up. Grill until the skin begins to char. Transfer them to a plastic bag, let cool, and then remove the skin. Slice the peppers into thin strips and place them in a large bowl.

Step 2

Spread softened butter on the slices of bread and cut them into small cubes. Arrange them on a baking sheet and toast at 392°F for 8 minutes until golden brown. Add half of the bread to the peppers.

Step 3

Cut the tomatoes into wedges and add them to the peppers. Also, add the remaining vegetables, olives, chopped herbs, and feta.

Step 4

For the dressing, mix olive oil, balsamic vinegar, wine vinegar, and minced garlic. Drizzle the dressing over the salad and toss well. Let the salad marinate for 30 minutes, then sprinkle with the remaining croutons and serve.