This is my favorite summer salad by far. It is a combination of crunchy, salty, tangy goodness that goes with just about anything. A grilled steak or chicken or salmon. As a side to a juicy burger. Or you can do what I do, eat a bowlful with a crusty, chewy bread. I love it. I’m so glad I discovered it last year.
Yes, last year. I have no idea why I never posted it! Last week, I had bought some sweet bell peppers. I searched through my archives to look for the recipe and nothing. I clearly remember taking a picture, but the recipe is not on my site. Good thing that it originally comes from Smitten Kitchen! Here is her recipe.
Here are my notes and changes. I use significantly less salt. It isn’t that I like my food bland. The original calls for 1 tablespoon of Kosher Salt and I found that to be way, way too salty. I really think it must have been a mistake or a typo. I’ve experimented several times and I think the right amount is less than 1/2 tablespoon and more than 1 teaspoon. I’ll just call it at 1 heaping teaspoon.
I have substitute the Kirby cucumber with an equivalent amount of regular or English. They both work. I’ve also used to regular black olives, although Kalamata olives are so much better. I like using crumbled feta instead of cutting a block of feta into 1/2 inch pieces, but I’m not a huge feta fan.
Mediterranean Pepper Salad
Time: 15 – 20 mins, depending on knife skills
- 1/4 cup red wine vinegar
- 1/4 cup cold water
- 1 heaping teaspoon Kosher Salt
- 2 teaspoon sugar
- 1/2 medium size red onion
- 3 bell peppers in different colors (I use 1 red, 1 yellow and 1 orange)
- 1 Kirby cucumber
- 1/3 cup crumbled feta
- 1/3 – 1/2 cup pitted Kalamata olives
- 1/4 cup extra-virgin olive oil
- black pepper
- In a small bowl, add the vinegar, water, salt and sugar and swirl until the salt and sugar have dissolved.
- Dice the onion in 1/2 inch (I cut it a little smaller) pieces and add to the vinegar mixture. Set aside to marinade.
- Meanwhile, ut the top off peppers, remove the seeds and ribs and cut the peppers into 1/2 inch pieces. Dice the cucumber into 1/2 inch pieces. Roughly chop the olives. Add them and the cheese also to a large mixing bowl.
- Using a slotted spoon, add the marinated onion to the bowl. Pour in about 1/4 – 1/2 cup of the reserved liquid to the mix. Add plenty of freshly ground pepper and mix.
- Serve immediately or let it sit in the refrigerator for a couple of hours to meld all the flavors together