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🍽️ Grilled Pepper and Tomato Salad with Feta

482 kcal · 30 min · 4 servings

Ingredients

• 200 g Feta (45 % Fett i. Tr.)
• 80 g black pitted olives
• 200 g cherry tomatoes (red, yellow)
• 70 g red onions (1 red onion)
• 5 tbsp olive oil
• 6 bell peppers (green, yellow, red)
• 2 sprigs mint
• 0.5 lemon
• 2 tbsp white wine vinegar
• salt
• pepper
• 0.5 tsp honey

Instructions

1. 1. Drain the feta cheese and olives in a sieve.
2. 2. Wash the tomatoes thoroughly.
3. 3. Remove the tough stems from the tomatoes.
4. 4. Cut the tomatoes in half.
5. 5. Peel the onion.
6. 6. Cut the onion in half.
7. 7. Cut the onion halves into very fine rings.
8. 8. Preheat the oven to the grill setting.
9. 9. Put one tablespoon of oil on a baking sheet.
10. 10. Spread the oil evenly on the sheet.
11. 11. Cut the bell peppers in half lengthwise through the middle.
12. 12. Remove the seeds and white pith from the bell peppers.
13. 13. Rinse the deseeded pepper halves.
14. 14. Place the pepper halves skin-side up on the prepared baking sheet.
15. 15. Slide the tray into the preheated oven.
16. 16. Set the temperature to 200 degrees Celsius.
17. 17. If you have a fan oven, set it to 180 degrees Celsius.
18. 18. If you have a gas stove, set it to level 3.
19. 19. Grill the peppers for about 20 minutes.
20. 20. Make sure the skin starts to blister.
21. 21. Take the tray out of the oven.
22. 22. Cover the hot bell peppers with a kitchen towel.
23. 23. Let the peppers cool down under the towel.
24. 24. Peel the cooled skin off the bell peppers.
25. 25. Cut the peeled bell peppers into wide strips.
26. 26. Place the pepper strips in a shallow serving dish.
27. 27. Distribute the cut onions over the peppers.
28. 28. Place the halved tomatoes on the salad.
29. 29. Crumble the feta over the salad.
30. 30. Sprinkle the olives over the salad.
31. 31. Wash the mint.
32. 32. Shake the mint dry.
33. 33. Pluck the mint leaves from the stems.
34. 34. Chop the mint leaves roughly.
35. 35. Squeeze the lemon.
36. 36. Put two tablespoons of lemon juice into a small bowl.
37. 37. Add oil, vinegar, salt, pepper, and honey.
38. 38. Whisk the dressing ingredients well together.
39. 39. Season the dressing with salt and pepper to taste.
40. 40. Drizzle the dressing over the finished salad.
41. 41. Sprinkle the chopped mint over the salad.
42. 42. Serve the salad immediately.

Nutrition per serving

• kcal: 482
• Protein: 13 g · Fett/Fat: 39 g · Carbs: 19 g