Red Pepper Salad with Parsley and Feta Cheese
Apologies for not posting. Acute tendinitis has limited my ability to work on the computer.
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I love feta cheese, but I forget about it. I’ll buy some, wonder why I don’t use it more in my cooking, then forget it for another six months.
Here, then, is my latest attempt to remember feta cheese: a red pepper salad with parsley and-surprise–feta cheese, dressed with olive oil and the merest drop of white balsamic vinegar.
There is no such thing as cheap white balsamic vinegar. Then again, white balsamic isn’t the vinegar to glug mindlessly over lettuce. Nor is it the vinegar to use for your diy pickling projects. White balsamic is meant to be used sparingly. So while that little bottle costs a lot, it does indeed last for years.
Did I take a picture of the vinegar bottle? I did not. Instead, I give you the view out the window. Perhaps you’ve heard about our weather here in California. To think I once bitched about drought. Be careful what you wish for.
If funds are unavailable, or you remain unconvinced concerning white balsamic, lemon juice is an inexpensive substitute.
A few of you may be wondering about red peppers right now….I mean, here I am in the land of Alice Waters, in early March, yammering about peppers. Which are not in season until August.
You are not wrong. My peppers are local, but I suspect they grew in hothouses. Whatever the case, if fresh peppers elude you, feel free to purchase jarred roasted peppers, or to forgo them altogether. So far as I can tell, zucchini and yellow squash are available year-round these days, as are eggplant. All three vegetables work well with feta cheese. So do green beans.
In fact, before I was felled by DeQuervain’s tendinitis (all these itisis are mouthfuls, let me tell you) I intended to post a green bean feta salad as well. Now I think I’d best try to post something before Easter rolls around. Do know this salad works beautifully with green beans, too.
Richard Olney, writing in Lulu’s Provencal Table, describes roasting peppers over a gas flame as a “barbaric habit.” Then again, Both Lulu Peyraud and Richard Olney had built-in fireplaces in their kitchens. Those of us lacking such conveniences are forced to broil our peppers, or act barbarically, burning them over gas flames.
However you burn your peppers, please take care. Do not burn yourself or others and then sue me. You have been warned. Thank you.
Pepper peeling is an annoying, sticky job. It is tempting to stick recalcitrant veg under running water. Try to refrain, as this washes away delicious vegetal juices. Especially clingy seeds respond well to a damp cloth or paper towel.
Tear the peppers into strips and place them in a waiting plate or bowl. Scatter the feta over the peppers. Admire the effect, below, with green beans and feta.
In another small bowl, mix the dressing ingredients, tasting carefully. Blend with a fork and pour over the waiting peppers. (or green beans…) The salad can sit at room temperature 3-4 hours, if desired. Just before serving, add a little minced parsley.
Amounts are for example only; my husband dislikes peppers, so my red pepper salad with parsley and feta cheese serves only one. Make as much or as little as you wish. Red Pepper Salad with Parsley and Feta Cheese is lovely paired with green beans and tomato sauce. It also works well alongside chicken, fish, pork, or pasta.
Roasted Red Pepper Salad with Parsley and Feta Cheese
serves: 1, but easily scaled upward
prep time: 10 minutes or less
Please read notes, below, before preparing the salad.
1-2 large ripe red peppers
about 1/2 teaspoon feta cheese (to taste)
scant 2 teaspoons parsley, chopped
for the dressing:
2 teaspoons olive oil
1/2 teaspoon white balsamic vinegar or lemon juice
Roast the peppers:
I roast my peppers over a gas burner, turning them with tongs until they are completely blackened. You can do this, or broil them in your oven. Whatever method you use, take the utmost care. Open a window if necessary. Turn on the oven’s ventilation fan. Do not leave peppers unattended over open flames. Make sure small people and/or pets are not in harm’s way.
Once the peppers are completely blackened-this is a question of personal taste-move them to a heatproof plate or board. Allow to cool completely before peeling.
When peppers are cool, peel them over a bowl or dish, catching any juices. A clean damp cloth or paper towel helps with especially clingy seeds.
Tear peppers into strips and arrange (or not) on your favorite dish. Scatter feta over peppers.
If you aren’t eating immediately, you can either mix the dressing and pour it over the feta/peppers, allowing the salad to mellow for a few hours, or you can wait to dress it until serving time. If you plan to keep the salad for a few days, dress only the portion you plan to consume. Keep the dressing separate.
Either way, mix the dressing ingredients in a small bowl. Taste: you may want to add more oil or vinegar/lemon for preference.
Feta is salty, so taste before adding salt, if any.
Dress the salad, add the parsley, and eat.
Notes, including a recipe variation with green beans:
You can make this salad with jarred roasted red peppers. If you cannot find raw red peppers, make this recipe using zucchini, yellow summer squash, or eggplant.
My feta was pretty salty, so I didn’t add any salt to my salad. Use your judgement.
My market sells feta cheese from the United States, Israel, Greece, France, and Bulgaria. I used cheese from the United States. While salty, it is otherwise mild. I would not use brined feta here, as it would be too strong.
If you cannot get feta or dislike it, ricotta cheese would work here.
Substitute lemon juice for the white balsamic.
You can go in another direction by using pomegranate molasses. Just be careful, as a little goes a long way.
To make this salad with green beans, top and tail as many fresh green beans as you want. Slice the green beans in half, if necessary. Steam, saute, oven roast, or stir fry the beans until they’re cooked to your liking: my husband likes them just done; I prefer them quite cooked.
The dressing for green beans is lemon juice and olive oil, mixed to your taste. Do not salt until you have added the feta cheese, as it is very salty.
Thank you for reading. It’s appreciated.
The peel from fresh garlic. Unrelated to anything but pretty.
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