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Categories:
green bell peppers peaches Feta cheese olives cumin seeds olive oil white wine vinegar Splenda sugar substitute salt
Viewed: 35 - Published at: 8 years agoIngredients
- 4 green bell peppers
- 2 large ripe peaches
- 6 ounces reduced-fat feta cheese
- 12 kalamata olives, pitted
- 2 teaspoons cumin seeds
- 13 cup olive oil
- 2 -2 12 tablespoons white wine vinegar or 2 -2 12 tablespoons white balsamic vinegar
- 1 pinch Splenda sugar substitute or 1 pinch white sugar
- salt and pepper
Method
- Heat a nonstick skillet over medium high heat, not smoking.
- Add cumin seeds and toast until they begin to dance, about 1 minute.
- Turn off heat and give the seeds a quick press with the back of a wooden spoon.
- The object here is to help them release flavor, not to actually crush them.
- Whisk the seeds together with the other dressing ingredients and set aside.
- Quarter the bell peppers, removing the seeds and pith.
- Grill for 8 to 10 minutes until the skins are a bit charred and loose from the green flesh.
- Remove peppers from grill and place in a plastic resealable bag and close.
- Once the peppers are cool, slip off the skins and cut the peppers into thick (3/8 to 1/2 inch) strips.
- Halve and pit the peaches.
- Slice the peaches into eighths (4 slices for each half).
- If your peaches are smallish, consider sixths.
- Slice the olives in half.
- Dice the feta cheese into small cubes.
- Combine peppers, peaches, feta and olives in a large bowl.
- Give dressing a final whisk and pour over the salad.
- Chill for 1 hour before serving.
