Ingredients with Measurements:
- 3 red bell peppers, roasted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped red onion
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and the peppers are tender.
3. Remove the peppers from the oven and let them cool for a few minutes.
4. Peel the skin off the peppers and slice them into thin strips.
5. In a mixing bowl, combine the sliced peppers, crumbled feta cheese, chopped parsley, chopped mint, chopped basil, and chopped red onion.
6. In a separate bowl, whisk together the olive oil and red wine vinegar.
7. Pour the dressing over the salad and toss to combine.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 210
Fat: 18g
Carbohydrates: 8g
Protein: 5g
Sodium: 270mg
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red.
- You can use goat cheese instead of feta.
- You can use green onion instead of red onion.
Variations:
- Add sliced cucumber or cherry tomatoes to the salad.
- Serve the salad over a bed of mixed greens.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To make the roasted peppers easier to peel, place them in a plastic bag for a few minutes after roasting.
- Make sure to let the peppers cool before peeling them.
- You can roast the peppers ahead of time and store them in the fridge until you're ready to make the salad.
Storage instructions:
Store leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped herbs or a sprinkle of crumbled feta cheese.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with a side of crusty bread or grilled vegetables.
Troubleshooting advice:
If the peppers are difficult to peel, try roasting them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all produce before preparing the salad.
Food history:
Roasted red peppers have been a popular ingredient in Mediterranean cuisine for centuries.
Flavor profiles:
This salad is tangy, savory, and slightly sweet.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with your favorite main course.
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