Salad Challenge, Day 5: Arugula, Roasted Peppers and Feta

A few days ago I decided to dive head first into a thirty-salads-in-thirty-days-adventure.  I find that my salad repertoire, however tasty, is always rotating around same basic things, so current challenge, in part, is an exercise in beefing up my salad portfolio.  Vegetables are at their peak right now, so what can be better than adding a colorful and hopefully very tasty salad to your daily routine?

Arugula, Roasted Peppers and Feta SaladToday’s chow is not entirely a spontaneously created recipe, but rather an attempt to reproduce something I really liked at one of the local Mexican restaurants back in Georgia.  They served this salad as a backdrop to an amazingly delicious slice of a grilled skirt steak, but don’t be fooled: the backdrop was so carefully crafted that it could very well have a life of its own.  And so it did — in my kitchen.

First you put down some fresh and tender arugula — a pretty dark green weed with superb walnut flavor.  Add some colorful strips of marinated roasted peppers, if you have different colors that’s even better — a true feast for your eyes.  Then goes crumbled Feta cheese (not too fine).  I had a leftover homemade Dijon vinaigrette dressing to finish. The Mexican place I mentioned served this salad with kiwi-lime based vinaigrette, which was very good. I have yet to figure out what how to replicate that.

The whole thing took, what, 3 minutes total to make. Don’t ever say “don’t have time”.

Arugula, Roasted Peppers and Feta Salad

  • 2 cups loosely packed fresh arugula leaves
  • 1 whole marinated roasted pepper or an equivalent amount of different color peppers, cut in strips
  • 1 thick slice of Feta cheese, coarsely crumbled
  • a few very thin slices of red onion [optional]

For vinaigrette:

  • 3 tbsp olive oil
  • 1 tbsp red or balsamic vinegar
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • a splash of lemon juice [optional]

Make a dressing by shaking all ingredients together in a small container. Set aside

Toss all vegetables and Feta cheese together or arrange prettily on your plate. Pour just enough vinaigrette to please your taste buds. Toss together using your hands or salad spoons. Enjoy fresh and cold.

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Categories: Challenge, Lunch, Traditional Nutrition

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

2 Comments on “Salad Challenge, Day 5: Arugula, Roasted Peppers and Feta”

  1. July 5, 2012 at 9:59 pm #

    That is a beautiful salad! It was the first picture that popped up on my reader and now I want a salad :)

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  1. Marinated Roasted Bell Peppers | Eat Already! - July 5, 2012

    […] as an appetite builder, as a quick snack, and if you cut it into stripes, it’ll do great in salads.  Marinated pepper will crown your Feta or goat cheese sandwich.  And of course, last but not […]

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