Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.
- 4 servings
- 3/4 cup extra-virgin olive oil, divided
- 1 small lemon, thinly sliced into rounds, seeds removed
- 8 oz. feta
- 1 Tbsp. chopped oregano
- Kosher salt, freshly ground pepper
- 4 Jimmy Nardello or other sweet Italian frying peppers
- 1 small red onion, very thinly sliced
- 1 large Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1½" pieces
- 1 lb. small tomatoes (such as Sun Gold and/or cherry), some halved, some left whole
- 2 Tbsp. red wine vinegar
- Heat 1/4 cup oil in a large skillet over medium-high. Add lemon slices and cook until lightly charred around the edges, about 2 minutes per side. Transfer lemon slices to a medium bowl. Set aside skillet with oil.
- Break feta into large pieces and add to bowl with charred lemons along with oregano and remaining 1/2 cup oil; season mixture lightly with salt and generously with black pepper. Toss very gently to coat and set aside.
- Set reserved skillet over medium-high heat and add frying peppers. Cook, shaking pan occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly, then cut in half lengthwise.
- Toss onion, cucumber, tomatoes, vinegar, and a large pinch of salt in a large bowl. Add frying peppers and lightly toss again to combine. Transfer salad to a platter and scatter marinated feta with lemon slices and oil over.
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