Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mesclun Salad with Roasted Peppers and Feta

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From Rozanne Gold for Bon Appetit; photograph by Pornchai Mittongtare; adjustments made for Intervale Food Hub members

Ingredients

6 Servings

  • 2 large red bell peppers, halved lengthwise, seeded
  • 2 large yellow bell peppers, halved lengthwise, seeded
  • 2 large orange bell peppers, halved lengthwise, seeded
  • 5 tablespoons olive oil, divided
  • 6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)
  • 6 tablespoons cold water
  • 1 small garlic clove, chopped
  • approximately 7 oz. mesclun
  • 1 1/2 tablespoons Sherry wine vinegar
  • Kalamata olives (optional)

  Preparation

Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.

Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.

Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.