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Mediterranean Roasted Pepper Salad

June 29, 2009

I’m on a mission to find a bunch of vegetable salad recipes that don’t contain lettuce.  I’ve always loved those salad bar vegetable salads, like tomato salad, marinated mushrooms and good slaws.  They seems easy to find on a salad bar, but harder to find in recipes that look good and aren’t loaded with mayo.  I think I’ve found some good ones, starting with this one.  This is based on a recipe from Smitten Kitchen, but instead of using raw bell peppers, I’ve roasted them for more sweetness.  The salad turned out really good and I served it with fennel slaw, which I’ll post tomorrow, and swordfish Greg grilled.  Serves 4.

Mediterranean Pepper Salad

Mediterranean Pepper Salad


3 bell peppers (I used one red, one yellow and one orange), roasted

2 T extra-virgin olive oil

1/4 c red wine vinegar

2 T chopped fresh flat-leaf parsley

1-2 t sugar

1 cucumber, halved, seeded and sliced

1 c grape tomatoes, halved lengthwise

1/2 pitted Kalamata olives, halved

1/2 c crumbled feta cheese

salt and pepper to taste


Slice bell peppers into 1/4″ strips.  In a large mixing bowl, combine olive oil, red wine vinegar, parsley, sugar and salt and pepper.  Whisk to combine.   Mix in red pepper strips, grape tomatoes, cucumber and Kalamata olives.  Spinkle with crumbled feta cheese and gently toss to incorporate.  Let marinate in the fridge for a few minutes before serving, or keep in the fridge for a few days.  It gets better tasting with time.

One Comment leave one →
  1. Justine permalink
    July 17, 2009 12:36 pm

    Bring on the leccuce-less salads! 😉

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