Ingredients with Measurements:
- 4 large peperone crusco peppers, sliced into thin strips
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp balsamic vinegar
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the sliced peperone crusco peppers, cherry tomatoes, olive oil, minced garlic, salt, and black pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred.
5. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes.
6. Transfer the roasted vegetables to a serving platter.
7. Drizzle the balsamic vinegar over the vegetables.
8. Sprinkle the torn basil leaves and crumbled feta cheese over the top.
9. Serve the salad immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 14g
- Carbohydrates: 9g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Peperone crusco peppers can be substituted with regular bell peppers.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced red onions to the roasted vegetables for extra flavor.
- Use fresh mozzarella instead of feta cheese for a milder taste.
- Add a handful of arugula to the salad for a peppery kick.
Tips and tricks:
- Make sure to slice the peppers into thin strips to ensure even roasting.
- Toss the vegetables halfway through cooking to ensure even browning.
- Use a good quality balsamic vinegar for the best flavor.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the salad in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the salad on a large platter for a beautiful presentation.
- Garnish the salad with additional torn basil leaves for a pop of color.
Garnishes:
- Torn basil leaves
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them in the recipe.
- Store any leftover salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Peperone crusco peppers are a specialty of the Basilicata region of Italy.
Flavor profiles:
- The roasted peppers and tomatoes have a sweet and slightly smoky flavor, while the feta cheese adds a tangy note.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish with dinner.
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Region: Italian