4.9
(10)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
If you’re using fresh bell pepper, begin by roasting the pepper. If you have a gas stove, roast the pepper directly over medium-high flames, turning with a pair of tongs every few minutes until the pepper has softened fully and charred well on all sides (about 15 minutes). Or, roast on a sheet pan in a 450°F, turning until charred on all sides (about 15 minutes). Transfer the charred pepper to a bowl and cover tightly with plastic wrap. Set aside for 10 minutes while you work on other things. When the pepper has cooled enough to handle, peel the charred skin off and coarsely chop into bite sized pieces.
Step 2
Mix: In a medium salad bowl, add the pepper, tomatoes, cucumber, parsley, and shallot. Sprinkle with a big pinch of kosher salt. Add the vinegar and a good drizzle of olive oil (about 2 tablespoons). Toss to combine.
Step 3
Finish: Transfer the salad to a serving platter. Top with feta cheese and olives. Serve.
Your folders
recipesfromeurope.com
5.0
(1)
Your folders
internationalcuisine.com
3.0
(2)
Your folders
en.wikipedia.org
Your folders
balkanlunchbox.com
5.0
(2)
Your folders
diethood.com
5.0
(12)
Your folders
foodtalkdaily.com
30 minutes
Your folders
foodnetwork.com
20 minutes
Your folders
justinesnacks.com
Your folders
themodernproper.com
Your folders
saladswithanastasia.com
4.8
(9)
Your folders
mygerman.recipes
Your folders
nodashofgluten.com
Your folders
immigrantstable.com
5.0
(43)
60 minutes
Your folders
thishealthytable.com
4.8
(5)
Your folders
theskinnyishdish.com
5.0
(13)
Your folders
myjewishlearning.com
40 minutes
Your folders
ciafoodies.com
Your folders
copykat.com
5.0
(6)
20 minutes
Your folders
thesouthernladycooks.com
5.0
(2)