Wednesday, August 19, 2009

Mediterranean Pepper Salad

I'm still eating my daily salad for the salad challenge and will post a roundup of the past week on Sunday. But for now I will post about this other really yummy salad as I want to make sure I get in on Jacqueline and Lisa's No Croutons Required pepper challenge!

Since it's been so hot here I've been craving salads a lot so I've gone through many different salad recipes over the last while. This one is a definite favourite. I've made it 3 times so far (which is a lot for me) and plan to make it many many more times. I've always wanted to make Greek salad at home but never knew how (which sounds kind of ridiculous because really, how hard is it?) - and now I feel like I've found it. Though it doesn't have any oregano, and Greek salad doesn't seem to usually have peppers. I liked eating a big bowl of this with a savoury muffin for a meal. And this salad has also made me realize how much I prefer cubes of feta to crumbles. With cubes you get a nice bite of flavourful feta - versus crumbles where you can barely taste it unless you add a ton.

If this sounds good, you might also like:
French Barley Salad
Warm Vegetable Salad with Sesame-Maple Dressing
Santa Fe Pasta Salad

Mediterranean Pepper Salad
Adapted from Smitten Kitchen

Makes 4 meal size servings.

1/4 cup red wine vinegar
1/4 cup cold water
1 tsp salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
4 roma tomatoes (or 1 cup grape tomatoes)
1/2 long english cucumber
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted sliced kalamata olives
2 tbsp olive oil
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the tomatoes into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.


Anh said...

The salad is really colorful. Very yummy!

Tender Branson said...

I prefer cubes of feta for the same reason you detailed. The salad looks beautiful, good luck with Jacqueline and Lisa's challenge.

veggievixen said...

oooh, so delicious. mouth is watering. i love red peppers in every form.

Chef Fresco said...

Nice, refreshing salad - those feta cubes do look great!

Dana said...

I love that kind of salad. Yours looks terrific!

Bunny said...

This looks wonderful, so refreshing and colorful!

Pam said...

I love everything about this salad - looks great.

Deborah said...

I really need to eat more salads. I should start with this one!

Anonymous said...

I made this the other night and it was REALLY good! I brought it to a potluck and it went quickly!

eatme_delicious said...

Anonymous: Yaey glad you liked it! =)