This salad, while ideal when made with good, colored bell peppers in their peak, is also good with mediocre bell peppers, which is, sad to say, what I used. I can't figure out why the peppers I'm growing in my own garden aren't the most awesome peppers I've ever tasted, but we'll just chalk it up to our gardening inexperience. So back to the salad- it's well dressed and keeps for days in the fridge, and while great the first day, gets even better the second. It's colorful and makes use of summer vegetables, so it's good that way. If you have bell peppers in your garden or you find discounted colored ones, or you don't mind paying $2 a pepper, make this ASAP, like yesterday.
*One note- I don't like olives so I put in capers. I am posting the recipe as I made it; if you like olives, click the recipe title below to be taken to Deb's website, where the original recipe is written.
Mediterranean Pepper Salad
from smitten kitchen
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby or pickling cucumber
1/4-pound firm feta cheese or 4 oz crumbled, if your grocery store is lacking
2 tb- 1/4 cup capers, drained
1/4 cup olive oil
1 small tomato, diced or a handful of grape tomatoes, quartered
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta, tomatoes and capers in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.