Updated: Apr 25, 2021
This salad is super easy to make and is perfect for those hot summer days when all you want is a light snack. The flavors of the sweet roasted peppers pairs beautifully with the salty feta and herby parsley,
I decided I did not want to buy ready marinated peppers in a jar as I do not like the briny flavor they have. Instead, I roasted the peppers and marinated them in a touch of vinegar and black peppercorns for a richer and more subtle flavor. I served these with the famous Hyderabadi sheermal bread, a bread with a ton of history. The pepper salad was wonderful, light and perfect with a wonderful white wine, Chardonnay or viognier.
Seven spoons is a wonderful cookbook filled with gorgeous photographs and amazing recipes, like this one. Most recipes are quite simple and every recipe turns out delicious. I recommend this book for those chefs that want to play with flavors and have fun recipes. Also check out these delicious Blackberry buttermilk whole grain scones, also from this book.
For more recipes from this cookbook click here.
3-4 red peppers, depending on size
3-4 yellow peppers, depending on size
A generous drizzle olive oil
1 teaspoon red wine vinegar
8 black peppercorns
Juice of quarter lemon
Salt to taste
2 cups jarred roasted peppers in brine
12 ounces goat’s milk feta, or feta of choice
4 ounces slivered almonds toasted, or marcona almonds
1/2 cup fresh flat-leaf parsley, minced
Broil the peppers in an oven at 375°F till they are charred in spots and the skin has loosened. Put the charred peppers into a dish and seal for 10 minutes or till cooled. Peel off the skins and carefully remove the seeds, saving as much of the roasted juices as possible. Try to keep the peppers separated by color, this is so you can present a beautiful platter later. Cut the peeled peppers into small strips. Add the rest of the ingredients and toss well. Allow to marinate in the fridge for at least 2 hours, though overnight is preferred.
Alternatively use jarred peppers, drained well.
Layer the marinated peppers on a flat plate In a decorative pattern. Crumble feta over the peppers, next add the chopped parsley leaves and almonds. Drizzle with your best olive oil. Serve with toasted bread of your choice, in this case the delicious Hyderabadi sheermal.