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Roasted pepper, tomato and feta salad

Roasted pepper, tomato and feta salad, Prescriptions, Any category, Salads

Ingredients portion 6

Green pepper 1 piece

Fresh red pepper 1 piece

Fresh yellow pepper 1 piece

White bread 6 pieces

Butter 30 g

Plum tomatoes 10 pieces

Onions 1 head

Seedless olives 80 g

Cucumbers ½ piece

Basil leaves 15 pieces

Oregano 4 stalks

Olive oil 150ml

Feta cheese 80g

Red wine vinegar 60ml

Garlic 1 clove

Balsamic vinegar 30ml

Cooking instructions 50 minutes

1 Preheat the grill. Cut the peppers in half, peel off the seeds and place on the grill, skin side up. Grill until the skin starts to brown. Place in a plastic bag, cool and remove the skin. Cut the peppers into thin strips and place in a large bowl.

2 Brush the slices of bread with melted butter and cut into small cubes. Place on a baking tray and fry at 200 degrees for 8 minutes until golden. Place half the bread on top of the peppers.

3 Slice the tomatoes and add to the peppers. Add the remaining vegetables, olives, chopped herbs and feta.

4 For the dressing, mix the olive oil, balsamic vinegar and wine vinegar and minced garlic. Pour the dressing over the salad and mix well. Leave the salad to marinate for 30 minutes, then sprinkle with the remaining breadcrumbs and serve.

Recipe tip This salad can also be served by arranging all the ingredients in a circle, garnishing with red onion rings and pouring over the pesto sauce.

Pumpkin casserole

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .