The Aegean Sunset Salad with Herbed Feta

DESCRIPTION: This vibrant Greek salad reimagines the classic with a burst of color and flavor, featuring sweet roasted red peppers and a fragrant, herb-marinated feta. It's a delightful medley of crisp vegetables, briny olives, and an aromatic dressing, designed to transport your taste buds straight to the sun-drenched Greek islands with every refreshing bite.

PREP TIME: 25 minutes COOK TIME: 20 minutes SERVINGS: 4 DIFFICULTY: Medium

INGREDIENTS:

• For the Marinated Feta:
  • 6 oz (about 170g) block of good quality feta cheese, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 clove garlic, minced
• For the Salad:
  • 1 large red bell pepper, cored, seeded, and cut into 1-inch strips
  • 1 pint (about 2 cups) cherry tomatoes, halved (use a mix of colors if possible)
  • 1 large English cucumber, deseeded and diced into 1/2-inch cubes
  • 1/2 red onion, very thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh mint leaves, roughly chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons pine nuts, lightly toasted (optional, for crunch)
• For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. Marinate the Feta: Cut the feta block into 1/2-inch cubes. In a small bowl, combine the 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, red pepper flakes (if using), and minced garlic. Add the feta cubes and gently toss to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours, to allow the flavors to meld.
2. Roast the Bell Pepper: Preheat oven to 400°F (200°C). Arrange the red bell pepper strips in a single layer on a baking sheet. Drizzle lightly with olive oil (about 1 teaspoon) and season with a pinch of salt and pepper. Roast for 15-20 minutes, or until tender and slightly charred at the edges. Let cool completely.
3. Prepare the Salad Vegetables: While the pepper cools, in a large salad bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and pitted Kalamata olives.
4. Make the Dressing: In a small jar or bowl, whisk together the 1/4 cup olive oil, red wine vinegar, 1 tablespoon lemon juice, honey (or maple syrup), 1/2 teaspoon dried oregano, salt, and pepper until well combined and emulsified.
5. Assemble and Serve: Add the cooled roasted red bell pepper, marinated feta (with its marinade oil), fresh mint, and fresh dill to the salad bowl with the vegetables. Pour the dressing over the salad. Gently toss to combine everything, ensuring all ingredients are lightly coated.
6. Garnish: Sprinkle with toasted pine nuts (if using) just before serving.

TIPS:

• For best flavor, make the marinated feta and roast the bell pepper a few hours ahead of time. Allow the bell pepper to cool completely for optimal texture in the salad.
• To easily deseed an English cucumber, slice it in half lengthwise and use a spoon to scoop out the watery seed core. This prevents the salad from becoming watery.

NUTRITION (per serving):

• Calories: ~380
• Protein: ~12g
• Carbs: ~18g
• Fat: ~30g

What do you think of this recipe? Share your thoughts in the comments!