 Roasted Pepper Salad WithFeta Cheese |
|
|
This colorful dish is a great enhancement to any holiday menu. The colorful peppers evoke the season. Serve as a side dish, add to cooked pasta, or use as a topping on crostini. 1 large or 2 medium red bell peppers Preheat the broiler. Cut the peppers in half and remove the stem, seeds, and ribs. Place skin-side up on a heavy baking sheet. Brush with olive oil. Season with salt, pepper, and herbs. Place under broiler and cook until skins are evenly charred, rotating baking sheet as necessary. Remove from broiler and place in a plastic bag and seal. Let sit until cool. Peel the skins from the peppers and slice into thin strips. Place in a medium bowl. Add the feta cheese, balsamic vinegar, and thyme. Mix well. Serves 4 as a side dish Since different varieties of bell peppers have been cultivated in America long before the arrival of the Europeans, their native countries cannot unambiguously be determined; South American origin is, however, established for all species of genus Capsicum. Notice that the Balkan lands grow a different variety of "Bell Pepper" than is commonly found in the United States. Sweet peppers there are much larger and apparently more readily grown. In the USA, paprika (a product of the dried sweet red pepper) is largely imported from Hungary or Romania. In Europe, especially Hungary (for the national dish "gulyas hus") and the Balkanese countries are known for much paprika consumption. As paprika plants tolerate nearly every climate, the fruits are produced all over the world. A fairly warm climate is necessary for a strong aroma; therefore, in Europe, Hungarian and Bulgarian paprika has best reputation. Try these other recipes using Feta Cheese
|
