Recipe #5413
Pepper and Feta Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 20 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Chef Josée Robitaille |
Wine & food pairing
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Recipe ingredients
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 orange pepper, julienned
- 1 green pepper, julienned
- ½ red onion, julienned
- 1 4-oz. (125 g) container “pur chèvre” feta cubes
- 4 Tbsp. (60 mL) Irresistibles Mezzo olive oil*
- 2 Tbsp. (30 mL) Irresistibles white wine vinegar with rosemary*
- 4 basil leaves, chopped
- Salt and freshly ground Irresistibles pepper* to taste
Preparation
Drop julienned peppers and red onion in a salad bowl. Add feta.
Add olive oil, vinegar and chopped basil. Season and toss.
Transfer salad to plates and garnish with basil leaves.
Suggestion
Remove the center membranes and the seeds before using the sweet pepper.To remove the skin of a pepper, cut it in half or quarters and remove the seeds. Coat the skin with oil and place skin side down on a cookie tray. Place in a 450° F (230° C) oven for 10 minutes or until the skin blisters and blackens at which time it can easily be removed.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Watermelon and Feta Salad with Mint
- Pasta Salad with Feta Cheese
- Warm Salad with Grilled Canadian Feta, Mediterranean Style
- Feta Dressing
- Feta and Pepper Salad
- Maple-Flavoured Quinoa Salad with Feta and Mint
- Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli
- Tomatoes and corn with Oregano Feta Salad
- Chicken Brochettes with Salad of celery, radishes and goat feta
- Pasta Salad with Feta
Feta Dressing
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