This was definitely tastier than it initially sounded. So very good. It lasted perfectly for 3 days then was slightly less crispy on the 4th day. Very fast and easy. My notes in parentheses.
Mediterranean Pepper Salad
Recipe By: Smitten Kitchen
Ingredients:
1/4 c. red wine vinegar
1/4 c. cold water
1 T. kosher salt
2 tsp. sugar
1/2 red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber (or more)
1/4 lb. firm feta cheese
1/4 c. pitted kalmata olives
1/4 c. olive oil
Salt and pepper to taste (didn't need extra salt)
Directions:
1. Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
2. Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
3. By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.
Mediterranean Pepper Salad
Recipe By: Smitten Kitchen
Ingredients:
1/4 c. red wine vinegar
1/4 c. cold water
1 T. kosher salt
2 tsp. sugar
1/2 red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber (or more)
1/4 lb. firm feta cheese
1/4 c. pitted kalmata olives
1/4 c. olive oil
Salt and pepper to taste (didn't need extra salt)
Directions:
1. Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
2. Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
3. By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.