Charred Pepper Salad with Feta

Next week is grilling week here on WGC – and in honour of one of my favorite weeks of the years, here's a little preview! Charred Pepper Salad with Feta and a super low-cal vinaigrette! OMG

As you can imagine, my mind is SPINNING when information technology comes to grilling recipes. Not but is it also hot to cook within this month, but I'one thousand going to be relegated to my grill for the foreseeable future as nosotros starting time the kitchen renovation process. Similar say good day to my stovetop for a few weeks, it'due south history! So I've been dreaming upwardly grilling recipes on the regular.

This Charred Pepper Salad with Feta is PERFECTION as information technology requires almost no prep and works as a side dish or salad for merely nigh any chief course! Yous could besides fold in some pasta or grains into this dish and arrive into a more hearty bowl or side. Bottom line – you're going to be obsessed!

A few tips + tricks when information technology comes to roasted peppers on the grill:

• Get creative! Nosotros all love bell peppers on the grill but try using padrons, shishitos, poblanos, Anaheims etc. They are all super flavorful!
• Apply loftier heat – a good char is key to flavorful peppers! Nearly of the peel will come off when you lot peel / slice then non to worry if the outside becomes totally black.
• Directly heat is all-time! Unless you lot desire to have a long time to char, use high heat and permit the peppers go far there and showtime to blister.
• Rotate. Turn the peppers with a pair of tongs every 3ish minutes once the skin is charred until the entire pepper is uniformly charred.
• Exist patient when information technology comes to peeling. Once the peppers are charred, I like to put them in a plastic bag or bowl and cover with plastic wrap to let them steam. This makes the skin fifty-fifty easier to pare off.

Charred Pepper Salad with Feta

The summery Charred Pepper Salad with Feta and a calorie-free vinaigrette is the perfect side dish for just about any primary course!

Prep Time v mins

Cook Time 10 mins

Full Time 15 mins

Grade Side Dish, Salad

Cuisine Mediterranean

• 3 pounds mixed bong peppers and shishitos if you tin can find them (red, orange, yellow, poblano and shishito or padrons), big peppers cut off of cores into quarters and shishitos or padrons left whole
• i/4 cup olive oil
• 2 tablespoons cherry vino vinegar
• 2 cloves garlic, chopped
• i/2 teaspoon red pepper flakes
• Kosher common salt and freshly croaky black pepper to taste
• 12 ounces fresh feta, in the brine, crumbled or torn into small pieces
• fresh basil and mint for garnish

• Prepare a grill for loftier heat.

• Transfer peppers onto the grill, turning occasionally, until blackened in spots and almost cooked through, 10-ish minutes. If y'all're using padrons or shishitos, they won't need quite and so long for grill marks to appear. Let cool and cutting into 1" strips. You can remove the skin if yous prefer. Some of it will come off when you slice the peppers into strips.

• Toss cooked peppers with olive oil, vinegar, garlic, ruby pepper flakes, salt and pepper. Arrange the peppers on a platter. Peak peppers with feta and basil and mint.

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Source: https://whatsgabycooking.com/charred-pepper-salad-with-feta/

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