Roasted Pepper and Feta Salad – Glam Radar
by Maria · August 29, 2014
Roasted Pepper and Feta Salad :
I remember the first time I roasted peppers. It was almost four years ago to the day—a few weeks after our wedding, at the dinner Tommy and I planned to thank our families for all their help. I was excited to set the table with our new plates, as it was the first time I had ever held a “real” dinner party. And in true form, I obsessed over the menu for days. I knew we would have steak,1) because my father, father-in-law (and husband, for that matter) wouldn’t really consider it a party unless red meat was involved, and 2) because if I was going to handle the appetizers, sides, cocktails, dessert, decorating, and general all-around-bossiness, Tommy could man the grill. It may have been my first dinner party, but I was catching on quick.
Charred Pepper Salad
serves 4
salad 4 medium peppers 2 small jalapeno peppers 1 c cooked quinoa 1/3 c pine nuts, toasted
1/2 c crumbled feta cheese
dressing 1/4 c olive oil 2 T red wine vinegar juice of 1/2 lemon 1/2 t smoked Spanish paprika
1 t salt
Grill the peppers until cooked
Slice into thin strips, discarding seeds and stems.
In a large bowl or serving platter, combine peppers, quinoa, pine nuts and feta cheese.
In a small bowl, whisk together all dressing ingredients, until well combined. Pour over salad, to taste. Season with salt and pepper and serve as a side dish or in a pita pocket with sliced cherry tomatoes and arugula.
You can serve roasted pepper and feta salad right away or refrigerate until ready to serve .
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