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Roasted pepper salad with feta cheese

Name: Roasted pepper salad with feta cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 item(s), medium uncooked bell pepper(s) green; 1 item(s), medium uncooked bell pepper(s) yellow; 1 item(s), medium uncooked bell pepper(s) red; 3 Tbsp balsamic vinegar; 1 medium clove(s) garlic clove(s) chopped; 0.5 tsp Dijon mustard; 0.125 tsp table salt; 0.125 tsp black pepper freshly ground; 1 bunch(es) fresh watercress stemmed; 0.25 cup(s) feta cheese crumbled; 12 small olive(s) niçoise olives, pitted; 4 tsp basil shredded basil leaves

Smartpoints value per serving

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

Difficulty

Easy

This colorful side dish is so versatile it can accompany eggs for a brunch, top greens for a lunch salad, or stand up to a roasted pork tenderloin or grilled steak for a dinner side dish. It takes only 20 minutes to prepare but letting the flavors marinate for 30 or more minutes will allow the complex flavors to evolve. You can substitute goat cheese for feta if you prefer.

Ingredients

uncooked bell pepper(s)

1 item(s), medium, green

uncooked bell pepper(s)

1 item(s), medium, yellow

uncooked bell pepper(s)

1 item(s), medium, red

balsamic vinegar

3 Tbsp

garlic clove(s)

1 medium clove(s), chopped

Dijon mustard

½ tsp

table salt

⅛ tsp

black pepper

⅛ tsp, freshly ground

fresh watercress

1 bunch(es), stemmed

feta cheese

¼ cup(s), crumbled

olive(s)

12 small, niçoise olives, pitted

basil

4 tsp, shredded basil leaves

Instructions

Preheat the broiler. Line a baking sheet with foil; place the bell peppers on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Transfer to a bowl, cover, and let stand for 10 minutes. Peel, seed, and thinly slice the peppers over a bowl to catch the juices.
In a medium nonreactive bowl, whisk the vinegar, garlic, and mustard. Add the bell peppers; toss to coat, then sprinkle with the salt and ground pepper to taste. Refrigerate, covered, until chilled, about 30 minutes.
Divide the watercress among 4 salad plates; top each with about 1/2 cup bell peppers and scatter evenly with the cheese, olives, and basil.

Notes

This lovely dish has plenty of colors, but for even more contrast use 1/2 bunch of watercress and 1 small head of Belgian endive, thinly sliced crosswise, instead of only watercress.

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