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Salads
Greek
4 servings
15 minutes
Colorful and flavor-filled sweet pepper boats make a light and satisfying appetizer or salad course. They’re equally delightful as part of a brunch buffet, or grilling spread.
6-8 Melissa’s Long Sweet Peppers
1 Italian Sweet Red Onion, finely diced
3 Mini Cucumbers, quartered and diced
1 bunch Cilantro, chopped (optional)
8 ounces feta cheese, drained and crumbled
Melissa's Spice Grinders–Coarse Sea Salt, to taste
Melissa's Spice Grinders–Rainbow Peppercorns, to taste
Extra virgin olive oil, to taste
Lemon juice, to taste
Halve and core 4 of the peppers and set aside for plating. Core and dice the remainder of the peppers and add to a mixing bowl, along with red onion, cucumbers, feta, and desired amount of cilantro (if using).
Lightly salt and pepper to taste, then add a squeeze of fresh lemon juice. Allow salad to sit for at least 15 minutes so flavors can marry. This can be at room temperature, or refrigerated, according to your preference.
Before serving, drizzle chopped salad to taste with extra virgin olive oil and gently mix.
Spoon chopped salad into halved pepper boats, and finish with an additional drizzle of olive oil and a sprinkling of herbs.
Variations on this salad abound, with Melissa’s Steamed Lentils, olives, and cherry tomatoes being common additions. Flat-leaf parsley makes a nice swap for cilantro.
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