Charred Pepper Salad with Feta
The summery Charred Pepper Salad with Feta and a light vinaigrette is the perfect side dish for just about any main course!
Servings: 6 people
Ingredients
- 3 pounds mixed bell peppers and shishitos if you can find them (red, orange, yellow, poblano and shishito or padrons), large peppers cut off of cores into quarters and shishitos or padrons left whole
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces fresh feta, in the brine, crumbled or torn into small pieces
- fresh basil and mint for garnish
Instructions
- Prepare a grill for high heat.
- Transfer peppers onto the grill, turning occasionally, until blackened in spots and nearly cooked through, 10-ish minutes. If you're using padrons or shishitos, they won't need quite so long for grill marks to appear. Let cool and cut into 1" strips. You can remove the skin if you prefer. Some of it will come off when you slice the peppers into strips.
- Toss cooked peppers with olive oil, vinegar, garlic, red pepper flakes, salt and pepper. Arrange the peppers on a platter. Top peppers with feta and basil and mint.