crumbly pepper salad

Ingredients for 1 servings:

• 3 small pointed peppers in yellow, red and orange
• 1 shallot(s)
• 50 g feta cheese
• 1 tbsp apple cider vinegar
• 2 tbsp water
• 1 tsp mustard, hot
• some salt and pepper, freshly ground to taste
• 15 ml extra virgin olive oil
• some basil leaves for garnish

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

with feta

Remove the stems, seeds, and light-colored insides from the peppers. Leave the peppers whole, so cut off the side with the stem, which only has a little flesh, and remove the seeds and membranes from there. Peel the shallot. Use a slicer to slice the peppers into 5 mm thick slices and the shallot into 3 mm thick slices. Place the shallot slices in a bowl and cut into rings (with your hands). Cut the feta into small cubes (approx. 1 x 1 cm) and set aside. In a small bowl, mix together apple cider vinegar, water, mustard, salt, and pepper to make a salad dressing. Add the peppers to the bowl with the shallots, add the dressing, mix thoroughly, and let stand for 10 minutes. Then add the feta cubes and olive oil. Mix thoroughly. Season again with salt and pepper, if desired. Cut the basil leaves into strips and sprinkle over the salad.