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Author Notes: With this heat, we only would eat salads! But for that, we must have ideas … I you proposes one, this is a very simple but delicious salad and healthy. I adore peppers so I made a few, and the feta, olives, herbs and rougette, everything I love! It is light for those afternoons of heat. —Mary Devinat
handful green olives
handfuls rougette (lettuce)
parsley and chives
salt and pepper
tablespoons balsamic vinegar
tablespoons olive oil
- Roast peppers (having previously cut in half and removing the membranes) for 30 minutes in an oven at 200°C (400°F). Upon exiting the oven, place the peppers in a plastic bag and seal it for 5 minutes. This way you can remove the skin from the peppers easier. Reserve in the refrigerator for 1-2 hours.
- You can prepare other items, cut green olives in half, cut the leaves of rougette and herbs (chives and parsley).
- Start by putting lettuce at the bottom, then the peppers (cut into strips), crumbled feta and olives. Finally, you can add the herbs and season with about 3 tablespoons of olive oil and 2 of balsamic vinegar. Add salt and pepper and enjoy!