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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
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Step 2

  • 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.
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Step 3

  • Bake until the peppers are tender and the skins are slightly blistered.
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Step 4

  • 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.
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  • Length: 10 minutes

Step 5

  • Place a handful of salad on individual serving plates and top with the slightly cooled peppers.
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