Serves 1
Directions
- 1Combine roasted red peppers, extra virgin olive oil, red wine vinegar, Greek yogurt, roasted garlic, finely diced red chili (seeds removed), and 8 ounces of Greek feta in a container.
- 2Puree or emulsify the dressing mixture with an immersion blender until smooth.
- 3Pour about half of the prepared dressing onto a serving platter.
- 4Add diced cucumbers (Persian and lemon varieties) on top of the dressing.
- 5Add fresh tomatoes, including heirloom varieties, to the salad.
- 6Add thinly sliced yellow and orange bell peppers to the salad.
- 7Add a third of a thinly sliced red onion that has been soaked in ice water.
- 8Add Kalamata olives to the salad.
- 9Add a few more ounces of crumbled feta cheese.
- 10Sprinkle a couple tablespoons of fresh herbs over the salad.
- 11Toss all the ingredients together to combine.
- 12Serve the salad, optionally with pita bread and a glass of Sonoma County Pinot Noir.
Ingredients
- 3 roasted red peppers
- 0.5 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons Greek yogurt
- 3 cloves roasted garlic
- finely diced red chili
- 8 ounces Greek feta
- Persian and lemon cucumbers
- fresh tomatoes
- yellow bell peppers
- orange bell peppers
- thinly sliced red onion
- Kalamata olives
- ounces crumbled feta
- 2 tablespoons fresh herbs
Equipment
immersion blenderwooden bowlserving utensils
Tips
- Soak red onion in ice water to reduce pungency.
- The remaining dressing can be used as a dip.
Related recipes
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad
Naughty Salad
Greek · Salad35m
Hot Honey Feta Pasta Salad
Greek · Salad10m
WATERMELON + CHERRY SALAD
Greek · Salad
New Salad
Greek · Salad