The brightly colored sautéed peppers add marvelous texture and taste to an otherwise rather plain lettuce salad. The sunflower seeds provide the perfect crunch. I first tasted this salad at a tzedakah evening a number of years ago, loved it, and have been waiting for the right opportunity to share it with all of you. Thanks, Bruchie C.
Sautéed Peppers and Feta Cheese Salad
- Cooking and Prep: 20 m
- Serves: 8
Prepare the Salad
Combine dressing ingredients together in a small container and shake well to combine. Taste and adjust seasoning, if necessary, and set aside.
In a large skillet, heat one to two tablespoons of oil. Sauté peppers about three to five minutes; they should remain crunchy.
Add scallions and fry another minute. Add a handful of sunflower seeds and continue sautéing one more minute, and then set aside.
Place lettuce in a large bowl or very large flat plate. Put sautéed peppers, scallions, and sunflower seeds on top. Pour dressing over all.
Crumble feta cheese on top and serve.
Feta cheese is always stored in brine, which contributes an inherent saltiness. You can briefly rinse under water, if desired, to remove some of the salt. There are different flavors and textures of feta cheese. Bulgarian has a more delicate taste and a creamier texture, French is even milder, and Greek is crumbly
For a tangier dressing, use a quarter cup of lemon juice as opposed to two tablespoons. You can also substitute vinegar at the same quanitities, as desired.
Photography: Daniel Lailah.
Food Styling: Amit Farber.