Ingredients for Greek Peach And Grilled Green Pepper Salad
- Green Bell Peppers
- 2 ripe peaches
- Reduced Fat Feta Cheese
- Kalamata Olives
- 1 teaspoon cumin seeds
- 2 tablespoons olive oil
- White Wine Vinegar
- Splenda Sugar Substitute
- Salt And Pepper
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How to Make Greek Peach And Grilled Green Pepper Salad
- Heat a nonstick skillet or grill pan over medium-high heat.
- Add 1 teaspoon cumin seeds and toast until fragrant and slightly browned, about 1 minute. Do not burn.
- Remove from heat and lightly crush the cumin seeds with the back of a spoon to release their flavor.
- In a small bowl, whisk together the toasted cumin seeds, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, salt, and pepper to taste.
- Quarter 2 large green bell peppers, removing seeds and membranes.
- Grill the peppers for 8-10 minutes, turning occasionally, until the skins are slightly charred and blistered.
- Place the grilled peppers in a resealable plastic bag and seal. Let cool completely (about 15 minutes).
- Once cool, peel off the skins and cut the peppers into thick strips.
- Halve and pit 2 ripe peaches. Slice into eighths (or sixths if using smaller peaches).
- Slice 1/2 cup Kalamata olives in half.
- Crumble 4 ounces feta cheese into small cubes.
- In a large bowl, combine the grilled peppers, peaches, feta cheese, and olives.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 1 hour to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
37g
Fat
13g
Carbs
4g
