Ingredients with Measurements:
- 1 pound Tzfatit Triah cheese, crumbled
- 2 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 dill
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the red bell peppers on a roasting pan and roast for 20-25 minutes or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10 minutes.
4. Once the peppers are cool, remove the skin and seeds and slice them into thin strips.
5. In a mixing bowl, combine the crumbled Tzfatit Triah cheese, sliced roasted peppers, crumbled feta cheese, chopped parsley, chopped mint, and chopped dill.
6. In a separate bowl, whisk together the olive oil and lemon juice. Pour the dressing over the cheese and pepper mixture and toss to combine.
7. Season with salt and pepper to taste.
8. Serve chilled or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 28g
Protein: 13g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Tzfatit Triah cheese can be substituted with feta cheese or goat cheese.
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Fresh parsley, mint, and dill can be substituted with dried herbs.
Variations:
- Add sliced black olives or chopped sun-dried tomatoes for extra flavor.
- Substitute the roasted peppers with grilled zucchini or eggplant.
- Add chopped walnuts or pine nuts for crunch.
Tips and tricks:
- Make sure to remove the skin and seeds from the roasted peppers to avoid any bitterness.
- Use a good quality olive oil for the dressing.
- Let the salad marinate in the dressing for at least 30 minutes before serving for maximum flavor.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
Serve the salad on a platter or in a bowl and garnish with fresh herbs.
Garnishes:
Garnish with fresh parsley, mint, and dill.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with crusty bread or pita chips.
Troubleshooting advice:
If the salad is too dry, add more olive oil and lemon juice to the dressing.
Food safety advice:
Make sure to properly store any leftover salad in the refrigerator and consume within 3 days.
Food history:
Tzfatit Triah cheese is a type of Israeli cheese made from goat's milk. It is similar in texture and flavor to feta cheese.
Flavor profiles:
This salad is tangy, salty, and herbaceous.
Serving suggestions:
Serve as a side dish or as a light lunch or dinner.
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Region: Israeli