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mint Italian parsley rough lemon juice fresh squeezed. red wine vinegar extra-virgin olive oil salt pepper sweet peppers Feta cheese arugula cucumber olives
Viewed: 34 - Published at: 6 years agoIngredients
- 1/2 cup fresh mint leaves loose packed, rough chopped
- 1/2 cup Italian parsley leaves loose packed, rough chopped
- 1 clove garlic smashed with the side of a chef's knife and rough chopped
- 3 tablespoons lemon juice fresh squeezed
- 1 tablespoon red wine vinegar
- 1 cup extra-virgin olive oil
- salt
- pepper
- 1 pound mini sweet peppers from a 2 lb. bag
- 1/3 pound feta cheese block-style, cut in to approximate 3/4-inch cubes
- 5 ounces baby arugula pkg of
- English cucumber diced
- kalamata olives chopped
Method
- Prepare the vinaigrette: In a blender jar, combine mint, parsley, garlic, lemon juice, vinegar, and a generous pinch of salt. With the blender running, slowly add in the olive oil. Pour the vinaigrette into a small bowl and season to taste with salt & pepper.
- Trim the tops from the peppers, place in a bowl and toss with about 1/2 c. of the vinaigrette (make sure the dressing makes it inside the peppers as well as the outside). Stuff the peppers with the feta cheese, place in a 13 x 9-inch baking dish. Cover in plastic wrap and refrigerate for a couple of hours. Preheat oven to 475 degrees f. Bake until the peppers are tender and the skins are slightly blistered. Let the peppers sit for at least 10 minutes before placing them on the salad.
- In a large bowl, toss the arugula, cucumbers and kalamata olives with some of the mint vinaigrette. Place a handful of salad on individual serving plates and top with the slightly cooled peppers.
