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.
