Vegetarian

Mediterranean Pepper Salad takes several minutes to prepare.

Mediterranean Pepper Salad takes several minutes to cook.

Mediterranean Pepper Salad makes 5 servings.

The ingredients for Mediterranean Pepper Salad are:

I put my own spin on this, of course. I omitted the green peppers because, well, they?re not my favorite and I quick-pickled the red onion to sweeten and soften its blow. But really, my favorite part of salads like this is is that they can be kept in the fridge already dressed, and only grow more deliciously marinated in a day or two. Should they last that long.

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
1 splenda 1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives (15)
1/4 cup olive oil
Salt and pepper to taste
12 grape tomatoes

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

Forgetful, who me? People, I just realized I forgot to add the cup of grape tomatoes that are usually in this salad, and that I?d purchased specifically to add to it. Like grape tomatoes? Add them! Don?t like them? Turns out you might not know they were missing.

Here is how you make Mediterranean Pepper Salad:

I put my own spin on this, of course. I omitted the green peppers because, well, they?re not my favorite and I quick-pickled the red onion to sweeten and soften its blow. But really, my favorite part of salads like this is is that they can be kept in the fridge already dressed, and only grow more deliciously marinated in a day or two. Should they last that long.1/4 cup red wine vinegar1/4 cup cold water1 tablespoon kosher salt2 teaspoons sugar1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)3 bell peppers, your choice of colors (I used one red, orange and yellow)1 kirby cucumber,1/4-pound firm feta cheese1/4 to 1/2 cup pitted kalmata olives1/4 cup olive oilSalt and pepper to tasteSwish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.Forgetful, who me? People, I just realized I forgot to add the cup of grape tomatoes that are usually in this salad, and that I?d purchased specifically to add to it. Like grape tomatoes? Add them! Don?t like them? Turns out you might not know they were missing.Serving Size:?5 servings = 283 cals each

The nutritional information for Mediterranean Pepper Salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 282.6

• Total Fat: 21.1 g
• Cholesterol: 40.4 mg
• Sodium: 1,200.3 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 2.4 g
• Protein: 8.1 g