Ingredients: 5 oz. pkg of baby arugula,1 cucumber,1/2 c. extra virgin olive oil,1/3 lb. block-style feta cheese cut in to approximate 3/4-inch cubes,1 clove of garlic, smashed with the side of a chef’s knife and rough chopped,1/4 cup chopped kalamata olives,1.5 tablespoon fresh squeezed lemon juice,1/4 c. loose packed fresh mint leaves, rough chopped,1/4 c. loose packed Italian parsley leaves, rough chopped,pepper,1/2 tablespoon red wine vinegar,salt,1 lb. snack peppers
Instructions:
- Prepare the vinaigrette: In a blender jar, combine mint, parsley, garlic, lemon juice, vinegar, and a generous pinch of salt. With the blender running, slowly add in the olive oil.
- Pour the vinaigrette into a small bowl and season to taste with salt & pepper.Trim the tops from the peppers, place in a bowl and toss with about 1/2 c. of the vinaigrette (make sure the dressing makes it inside the peppers as well as the outside). Stuff the peppers with the feta cheese, place in a 13 x 9-inch baking dish. Cover in plastic wrap and refrigerate for a couple of hours. Preheat oven to 475 degrees f.
- Bake until the peppers are tender and the skins are slightly blistered.
- Let the peppers sit for at least 10 minutes before placing them on the salad.In a large bowl, toss the arugula, cucumbers and kalamata olives with some of the mint vinaigrette.
- Place a handful of salad on individual serving plates and top with the slightly cooled peppers.
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