- Makes 4 servings
- Ingredients:
- 2 pounds (1 kg/4 large) red bell peppers, roasted (Chapter Salads), peeled, and seeded
- 2 tablespoons extra virgin olive oil
- 2½ ounces (75 g) feta cheese
- 1 cup (8 g) flat-leaf parsley leaves, gently packed
- ¼ cup (35 g) pine nuts, lightly toasted
- Instructions:
- Be sure the peppers are thoroughly cleaned and there are no seeds hiding in them anywhere. Cut the flesh into ¼-inch (.6-cm) wide strips. Place the strips in a bowl, toss with 1 tablespoon of the olive oil, and reserve.
- Place the feta into a small bowl and drizzle with the remaining tablespoon of olive oil. Gently mix the oil into the feta with your fingers or a fork, crumbling the feta as you mix, but not mashing it. Reserve.
- Just before you plan to serve the peppers, mince the parsley, add it to the peppers, and toss until the peppers and parsley are thoroughly combined. Transfer the peppers to four salad plates. Arrange an equal amount of the feta on top of each portion, then sprinkle the pine nuts, which should be nice and golden, over all. Serve with fresh bread or crackers.
- Serving suggestion: Serve with a lively red wine, such as a Fronton from Château la Colombière in southwest France.
- Note:
- Look for pine nuts from Italy, which are slender and torpedo shaped, rather than those from China, which are flat and almost triangular, as the flavor and texture of the former are far superior.
- When buying feta cheese, buy it in a single piece if you can. Turkish and Greek fetas, made from sheep’s milk, are the best.
