Mediterranean Bell Pepper Salad

An easy side, very good alongside an ear of corn. Also great in a wrap or taco; add some chopped tomato if you wish too!

2 green, red or mixed bell peppers

¼ c. feta cheese crumbles

¼ c. chopped Kalamata olives

1 Tbsp. olive oil

½ tsp. each dried oregano and basil

Char the peppers over the stove or grill with a fork (or roast in hot oven or broiler until blackened). Put them into a jar with a lid while they’re still hot, and leave for 15-20 minutes so they steam and soften. Cut into bite sized pieces, removing the seeds. Combine in a bowl with the other ingredients; serve slightly warm or at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

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