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Recipes

Mesclun Salad with Oven-Roasted Peppers and Feta Dressing

By Rozanne GoldPhotography by Pornchai Mittongtare
Image may contain Plant and Food

Recipe information

  • Yield

    6 Servings

Ingredients

2

large red bell peppers, halved lengthwise, seeded

2

large yellow bell peppers, halved lengthwise, seeded

2

large orange bell peppers, halved lengthwise, seeded

5

tablespoons olive oil, divided

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6

ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)

6

tablespoons cold water

1

small garlic clove, chopped

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1

1/2 4.5-ounce bags mesclun salad

1

1/2 tablespoons Sherry wine vinegar

Kalamata olives (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.

    Step 2

    Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.

    Step 3

    Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

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