Description
Summer’s hottest Salad packs a punch with crisp greens, grilled peaches, and zesty feta. Mediterranean flavors blend seamlessly, inviting you to savor each refreshing bite.
Ingredients
Scale
- 1 green bell pepper, diced
- 1 English cucumber, diced
- ½ small red onion, finely chopped
- ½ cup (120 ml) banana pepper rings, chopped
- 2 hard-boiled eggs, chopped
- ¼ cup (60 ml) feta cheese, crumbled
- 2 tbsps (30 ml) olive oil
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, for heat
Instructions
- Preparation: Arrange a pristine cutting surface and precision blade for meticulous vegetable and egg segmentation.
- Vegetable Composition: Methodically dice cucumber into uniform cubes, slice green bell pepper into bite-sized fragments, mince onion delicately, and roughly chop banana peppers to create a vibrant, textural base.
- Egg Integration: Segment hard-boiled eggs into clean, appealing quarters, distributing them evenly throughout the vegetable ensemble.
- Cheese Embellishment: Scatter crumbled feta across the vegetable medley, introducing a creamy, tangy dimension to the salad’s flavor profile.
- Dressing Crafting: Whisk olive oil, vinegar, oregano, and seasonings in a separate vessel, infusing red pepper flakes for a nuanced, warming undertone.
- Final Composition: Cascade the artfully prepared dressing over the vegetable mixture, gently tossing to ensure comprehensive flavor absorption and harmonious coating.
- Resting Phase: Allow the salad to rest momentarily, permitting ingredients to intermingle and develop a complex, refined taste before serving at an optimal temperature.
Notes
- Precision Chopping: Use a sharp knife and steady hand to create uniform vegetable cuts, ensuring even texture and balanced flavor in every bite.
- Flavor Balancing: Mince onions finely to prevent overwhelming the salad’s delicate taste profile, allowing other ingredients to shine through.
- Dressing Technique: Whisk dressing ingredients vigorously to emulsify, creating a smooth, well-integrated sauce that coats each vegetable evenly.
- Resting Period: Let the salad sit for 10-15 minutes before serving to allow flavors to marry and develop a more complex taste experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg