Balkan Salad (signature)

From Chef Erika G. Cenci's Cookbook "A Touch of Europe - Bringing Fresh to the Table Naturally". Recreated to demonstrate on "Cooking with Erika", a weekly-local TV Segment, aired during 2001. A Heart Healthy Recipe!

1 each of green, red and yellow bell peppers, (scoop out seeds and remove the fibrous membrane), thinly slice
1 large red onion, cut into rings
4 ounces feta cheese, of good quality


3 tablespoons wine vinegar
2 tablespoons light olive oil
Sea salt
Pepper, freshly ground
1/4 teaspoon sugar
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped

Break up cheese with a fork in a medium glass bowl. Add bell peppers, onions, and toss lightly.
In a small bowl whisk together vinegar, oil and season with salt, pepper and sugar. Stir in oregano and parsley. Spoon dressing over salad, cover and let stand a few minutes before servings.
Chef's tip: Pepper rings can be blanched in boiling water 3-minutes, plunged into ice water, and drained well before using. Enjoy with tomato, rice and lamb.

Recipe Summary:
Yield: Serves: 4
Prep Time: about 30 minutes
Cook Time: None

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns