Red Pepper and Feta Salad
photo by FolkDiva
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 garlic cloves, minced
- 1 tablespoon grated gingerroot
- 1⁄4 cup olive oil
- 1 teaspoon sesame oil
- 1 large red bell pepper, quartered and seeded
- 16 large basil leaves
- 2 ounces light feta (not crumbled)
- 1 lime, quartered
- fresh ground black pepper
- basil leaves (to garnish, I like to use the little sprigs at the top of the plant)
directions
- To make dressing: place garlic, ginger, and oils into a small pan over medium heat. Cook just until the garlic turns white; do not allow garlic to brown. If garlic browns, toss out and start over. Transfer to a bowl and allow to cool to room temperature. The dressing may be made several hours in advance.
- Roast the pepper quarters under a broiler until skin blackens and blisters. Wrap in damp paper towels and place in a small paper bag, folding top down to close. Allow to sit until cooled enough to handle, 15-20 minutes.
- Peel, trim, and cut each quarter into halves.
- Slice the feta into 8 slices.
- On each of 4 salad plates, place one strip of pepper. Add a slice of feta, then top with 2 basil leaves. Repeat layers, fanning or arranging the layers so that each layer is visible.
- Cover loosely with damp paper towels and refrigerate until ready to serve.
- To serve, bring salads to room temperature. Drizzle the dressing over the salads and grind pepper over the top to taste. Garnish with a sprig of basil leaves and serve with lime wedges to squeeze over the salad.
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Reviews
-
Beautiful and delicious!! I thoroughly enjoyed this for brunch today. I considered using roasted red peppers from a jar, which I'm sure would have worked fine....but I'm glad I decided to go ahead and roast the peppers myself as I really liked the way they maintained the crispness and the fresh sweet flavor. Paired perfectly with the feta and garlic-ginger dressing. (I will say the ginger flavor was very mild, just enough to tone down the garlic a bit, which was nice.) Thank you for a fresh, simple, elegant salad!
RECIPE SUBMITTED BY
Halcyon Eve
United States