Palettes may be a bit jaded at this time of the year but this recipe is sure to wake them up again. A tasty salad of peppers, basil and crumbled feta cheese, mixed with cubed bread and a sharp zingy dressing.
3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
Half a loaf of Breaditerranean* bread, ¾ inch cubed
12 oz. feta cheese, coarsely crumbled
2 cups cherry tomatoes, halved
1 small red onion, diced
¼ cup chopped fresh basil
¼ cup extra-virgin olive oil; more for brushing
1 tbs. fresh lemon juice
1 medium clove garlic, crushed
Sea salt and freshly ground black pepper
- Prepare a pan on medium-high heat. Brush the pepper quarters with oil and season with salt and pepper.
- Grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.
- Meanwhile, grill the bread, turning once, until nicely toasted on both sides.
- Cut the peppers into 1-inch pieces and add to the bowl. Stir in the cherry tomatoes, onion and basil.
- In a small bowl, whisk together the remaining 1/4 cup oil, the lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper.
- Drizzle over the salad and toss to combine.
- Season to taste with more salt and pepper and let stand for 20 minutes before serving so the flavours blend.
- Serve with the crumbled feta on top.
Recipe created by Cranks and Richard Corrigan.
* one of a range of innovative new loaves of bread devised by Cranks and Richard Corrigan for selected Waitrose stores. The Breaditerranean is gloriously tasty loaf made with red and green peppers, olives, red onion and sun dried tomatoes. “It’s delicious as a toasted sandwich with Feta cheese or crumbled over salad”