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Pepper and feta salad with balsamic dressing

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Ingredients for 4 servings:

  • 3 bell peppers, colored
  • 1 small onion(s)
  • 1 pack of feta cheese
  • 1 pack of cocktail tomatoes
  • 1 bunch parsley, flat
  • 1 tsp mustard
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

perfect for grilling

Quarter the cherry tomatoes. Dice the bell peppers, onion, and feta cheese. Pull the parsley from the stems and roughly chop. Mix the vinegar, oil, mustard, salt, and pepper to make the dressing and stir well. We like to use raspberry balsamic and pistachio oil, as well as ground and freshly ground pepper. This goes well with grilled meats or fresh baguette. The salad doesn’t need to marinate. It tastes incredible right away. It’s still crunchy the next day.

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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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