Total Time
40mins
Prep 20 mins
Cook 20 mins

From Farm Fresh to You newsletter. These peppers can be made up to 1 day ahead, covered & chilled.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F; place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T oil; roast until peppers are tender & brown in spots (about 20 min). Remove from oven & cool 15 min on baking sheet; peel peppers. Cut each half lengthwise into 4 strips; season to taste with salt & pepper. Place in a small bowl.
  2. Place 6 oz diced feta, 6 T water & 1 T oil in processor; puree until smooth (about 1 min). Add garlic & blend 2 seconds; set dressing aside.
  3. Place lettuce in large bowl; toss with remaining 2 T oil, then vinegar. Season to taste with salt & pepper; arrange greens on large platter & top with peppers. Drizzle feta dressing over & sprinkle with 2 oz crumbled feta; garnish with olives if desired.

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