Tangy pepper & feta salad

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PREP TIME

10 min

Makes

4 to 6 servings

Tangy pepper & feta salad

Andreas Trauttmansdorff


Ingredients

  • 2 tbsp red wine vinegar
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp oregano leaves
  • 1 garlic clove , minced, 1 tsp bottled chopped garlic
  • 1/4 tsp salt
  • 1/3 cup olive oil
  • 1/2 English cucumber
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper , or 1 red bell pepper
  • 170-mL jar marinated artichoke hearts
  • 8 cups mesclun greens
  • 1/2 cup crumbled feta

Instructions

  • In a small bowl, whisk vinegar with basil, oregano, garlic and salt. Slowly whisk in oil. Set aside. Cut cucumber lengthwise into quarters. Coarsely chop. Slice peppers into thin strips. Drain artichokes, then coarsely chop. Combine all in a large bowl. Add mesclun greens. Sprinkle with feta.
  • If making ahead, cover and refrigerate up to 5 hours. Just before serving, drizzle with dressing and toss.

Nutrition (per serving)

  • Calories
  • 156,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 5.3 g,
  • Fat
  • 14.4 g,
  • Sodium
  • 230 mg.

A jar of marinated artichoke hearts is the secret ingredient that gives this colourful salad its big-time taste.