Roasted Pepper Horiatiki
Features charred bell peppers and Kalamata olives for a smoky, savory depth.
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Ingredients
- 3 large Red bell peppers
- 1 large Cucumber
- 2 cups Cherry tomatoes
- 1/2 medium Red onion
- 1/2 cup Kalamata olives
- 200 grams Feta cheese block
- 1/3 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Dried Greek oregano
- 1 tablespoon Capers(optional)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Place whole bell peppers under a broiler or over an open flame, turning frequently until the skin is charred and blackened on all sides.
- 2
Transfer the charred peppers to a bowl and cover with plastic wrap for 10 minutes to steam, making the skins easier to peel.
- 3
Peel the skins off the peppers, remove the seeds, and slice the flesh into wide strips.
- 4
In a large bowl, combine the sliced roasted peppers, halved cherry tomatoes, sliced cucumbers, and thinly sliced red onions.
- 5
Add the Kalamata olives and capers to the vegetable mixture, tossing gently to combine.
- 6
In a small jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- 7
Pour the dressing over the salad and toss well, ensuring the roasted peppers are well-coated to release their smoky flavor.
- 8
Place the block of feta cheese on top of the salad rather than crumbling it, and sprinkle with a final pinch of oregano before serving.
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