This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.
Yield: 4-6 servings
4bell peppers - redyellow, and/or orange
1/2small red oniondiced (about 1/2 cup)
Handful fresh parsleychopped (about 1/4 cup chopped)
4ouncescrumbled feta cheeseabout 3/4 cup
Preheat oven to 375 degrees.
Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.