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Pepper and feta salad with garlic and olives

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Ingredients for 3 servings:

  • 700 g bell pepper(s), red
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 200 g feta cheese
  • 30 olives, black or green
  • 1 bunch of fresh herbs (small bunch), finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

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Peel the peppers, halve them, remove the seeds, and remove the white membranes. Rinse the peppers, pat dry, and cut into 1.5-2 cm cubes. Heat the olive oil in a pan, cover, and sauté the peppers for about 5 minutes until slightly softened. Peel and finely grate the garlic. Place the hot peppers and the liquid in a salad bowl, mix with the grated garlic, and let cool. Pat the feta dry with kitchen paper, then dice or crumble it with a fork. Pit the olives and slice them into thin rings. Add the olive rings and feta to the peppers and mix gently. Sprinkle with finely chopped fresh herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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