Roasted Pepper Salad with Feta Cheese
- Total Time
- 0:20
- Prep
- 0:10
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
Sweet roasted bell peppers are the perfect flavor contrast to tangy feta cheese.
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uncooked bell pepper(s)1 item(s), medium, green
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uncooked bell pepper(s)1 item(s), medium, yellow
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uncooked bell pepper(s)1 item(s), medium, red
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balsamic vinegar3 Tbsp
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garlic clove(s)1 clove(s), medium, chopped
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Dijon mustard½ tsp
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table salt⅛ tsp
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black pepper⅛ tsp, freshly ground
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fresh watercress1 bunch(es), stemmed
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feta cheese¼ cup(s), crumbled
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olive(s)12 small, niçoise olives, pitted
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basil4 tsp, shredded basil leaves
- 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.