We’re just starting to harvest beautiful peppers from the high tunnels! This salad will make a small, but flavorful dish that will be a great addition to any summer meal. You can serve it over fresh bread, in a sandwich, or tossed with pasta. As the season progresses, add more peppers to this salad and double the dressing. This is also a really quick dish – preheat the grill while you’re chopping the peppers and onions to get the best char.
Cut the pepper into small segments, that won’t fall through the grill. Depending on the size of your pepper, probably eighths. For spring onions, slice into thick rounds, for a larger onion cut in wedges. Toss the peppers and onions with about 2 tablespoons of oil, a teaspoon of salt, and a few grinds of fresh black pepper. Whisk together the vinaigrette, then grill the peppers and onions about 2 minutes per side until the edges just start to char. The onions will probably take a little longer. Chop the warm vegetables into bite-size pieces, then toss the warm vegetables with the vinaigrette. Serve warm or chilled.
Grilled Pepper Salad
1 bell pepper, or more cut into thick slices
3 spring onions or 1 large onion cut into thick slices
1/8 cup crumbled or cubed feta
olive oil, salt + pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tsp dijon mustard
1 tablespoon basil chiffonade (optional, can also sub parsley)
pinch of sea salt and pepper
Heat a grill to medium high heat. Toss the onions and peppers with about a tablespoon of olive oil and a sprinkle of salt and pepper. Grill about 2 minutes per side, watching carefully until peppers have a nice char around the edges but are still bright green. Grill the onions until they start to wilt and have nice marks from the grill, then carefully remove from the grill. Transfer veggies to chopping board and coarsely chop while they are still warm. Whisk together dressing and toss warm veggies with dressing. Crumble in feta and gently stir.
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