I make this refreshing salad as a side dish for spring and summer meals. It’s easy to throw together, and full of rich, contrasting flavors. Freshly roasted peppers are delicious, but canned will do in a pinch. Dress with a dash of your favorite traditional balsamic vinegar, or a vinegar you’ve fermented at home, and enjoy!
Yield: 2 to 4 servings.
- 1 red bell pepper
- 3 ounces feta cheese
- 1/2 red onion
- Balsamic vinegar, to taste
- Over the flame on a gas stovetop, or in an oven broiler, scorch the outside of the red bell pepper until the skin blackens, turning it with tongs occasionally to roast the entire pepper. Let it rest in a paper bag, or covered with a dish towel, until cool enough to handle. Peel off the scorched skin, deseed, and slice into thin strips.
- Roughly cube the feta cheese, and slice the red onion. Mix with the roasted pepper slices.
- Dress with as much or as little vinegar as you desire, and toss to coat. Serve immediately.