The ideal accent to your summertime supper is this mouthwatering bell pepper salad with feta. Excellent with a piece of toasted bread. An assortment of bell peppers can also be used.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 black olives, finely chopped
- 2 fresh sage leaves, or more to taste
- 1 clove garlic, crushed
- 1 red chile pepper (Optional)
- 1 sprig fresh rosemary, or more to taste
- ¼ red bell pepper, finely chopped
- 1 tablespoon toasted sesame-ginger seasoning (such as Victoria Gourmet ®)
- 1 small pepperoncini pepper, finely sliced
- ½ tablespoon chopped fresh oregano
- 14 ounces feta cheese, cubed
- ½ cup olive oil
Instructions
- Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
- Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.
- Sometimes when you buy feta cheese, it happens to be very salty; that’s the time when I marinate it. I use this marinated feta as a main ingredient for Greek salad or just topping on toasted baguettes, similar to bruschetta. My friends and family like it.
- You can use a green or yellow bell pepper instead of red, green olives instead of black, and rapeseed oil instead of olive oil, if desired.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 867 mg |
| Sugars | 3 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |