Charred Pepper Salad with Feta
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 3 pounds mixed bell peppers and shishitos if you can find them (red, orange, yellow, poblano and shishito or padrons)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces fresh feta, in the brine, crumbled or torn into small pieces
- fresh basil and mint for garnish
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Preparation
Step 1
Prepare a grill for high heat.
Step 2
Transfer peppers onto the grill, turning occasionally, until blackened in spots and nearly cooked through, 10-ish minutes. If you're using padrons or shishitos, they won't need quite so long for grill marks to appear. Let cool and cut into 1" strips. You can remove the skin if you prefer. Some of it will come off when you slice the peppers into strips.
Step 3
Toss cooked peppers with olive oil, vinegar, garlic, red pepper flakes, salt and pepper. Arrange the peppers on a platter. Top peppers with feta and basil and mint.
Step 4
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