While I was in Halifax this past July, I enjoyed a salad made out of roasted red peppers and Feta cheese at the Efendy Turkish and Mediterranean Grill. It was very nice (and I made a note to try and do something similar at home) but I thought a modest change might improve things. The dish I had at Efendy was made by chopping both the feta and the peppers quite finely so that the texture was really quite smooth. I decided to go for a much ‘chunkier’ style…
- 2/3 cup Roasted Red Pepper, diced;
- ¼ cup Feta, diced;
- 1 small Scallion, finely sliced;
- 1 tsp. chopped Garlic;
- 1 pinch each Salt and Pepper;
- 2 tbsp. Extra Virgin Olive Oil;
- 1 tsp. Lemon Juice;
- Parsley for Garnish.
To make the salad, add together all ingredients except the lemon juice and parsley, then chill for a few hours to blend the flavors. Finally, stir in the lemon juice, garnish with the parsley and then serve.
My wife and I both enjoyed this but there was one aspect of the finished product that I thought could have been better… Normally, Feta cheese is quite firm and crumbly. The type I used here, though, was a Macedonian variety and it was much smoother, creamier and softer than usual. It was actually a lovely cheese but one of the drawbacks was that, after sitting in the juicy blend with peppers, quite a bit dissolved. As a result, the expected color contrast between the red pepper and the white cheese was lost a bit and, while this didn’t affect the taste or texture in any negative way, the visual appeal suffered. Other than that, however, this was excellent…