Comments on: mediterranean pepper salad

By: Krysta

Krysta — Fri, 26 Feb 2010 02:21:24 +0000

Deb,
I’m new to your site and I absolutely LOVE it! I tried this pepper salad yesterday for lunch and it was incredible. I wanted to let you know my twist though that made it a meal, instead of a side. I just made some bulger wheat a la Ina Garen (cooked in water, lemon juice and olive oil) and added it to this salad and wow was it good and filling!

By: Fyfe

Fyfe — Tue, 16 Feb 2010 18:00:15 +0000

a salad very similar to this was taught to me by an older Greek woman that i know, now i keep it stashed in my fridge for after running. There’s nothing like a tangy, colorful, COLD veggie salad when you’re sweaty and need something to chow on that won’t undo all that exercise!

By: bridget

bridget — Thu, 21 Jan 2010 20:42:15 +0000

well it’s been over six months since you posted (and I saved) this recipe and I’m happy to say I am eating it right now. It is delicious!!! My excuses for not cooking were many but the biggest one is that I have a tiny kitchen. You have made that excuse invalid! Thank you so much for this beautiful site. It is so inspiring. I plan to make one new recipe a week and already have many of yours saved.

p.s. I’m a vegetarian and SO happy for all the yummy meat-free dishes you have here.

By: stephanie

stephanie — Thu, 24 Sep 2009 03:36:13 +0000

i am eating this right now! i thought i had a bell pepper left over but i didn’t so i just skipped it, but did have the tomatoes. so, in essence a greek salad but it’s fantastic!

my boyfriend hates veggies so he won’t go near it, BUT he did keep coming by to steal the onions out of the red wine vinegar mixture as they were ‘pickling’ and said he could eat just that. i wouldn’t be surprised if he snuck out and drank the leftover juice either…i’ve caught him with the pickle jar ;)

anyway, thank you so much, this reminds me of a salad from a place i used to eat lunch at that is no longer convenient too and it really hits the spot.

By: Randi Lynne

Randi Lynne — Sun, 30 Aug 2009 20:18:11 +0000

Made this for a potluck today and I was glad there was some left over because I loved it!

By: Sarah P

Sarah P — Thu, 20 Aug 2009 00:44:39 +0000

I have made this several times since you posted it, it is a new favorite of mine. I agree with Winona’s comment that it is good for days if you wait to add the feta until right before serving. I have given up on the tomatoes — I tried it both ways and prefer it tomato-free. I also tried making it with sherry vinegar because I ran out of red wine vinegar. Very good!

By: Bi-Coloured-Python-Rock-Snake

Bi-Coloured-Python-Rock-Snake — Tue, 11 Aug 2009 04:46:01 +0000

Made this last night for a simple dinner with friends. Smitten Kitchen = WIN. Also, I’ll note that it works great with green pepper as one of the peppers, so you can save a buck or so and buy the packaged “stoplight” arrangement if that works for ya.

By: sharon

sharon — Mon, 10 Aug 2009 18:11:37 +0000

i made this twice in 5 days…LOVE! thanks so much!

By: Liz D.

Liz D. — Wed, 05 Aug 2009 02:42:15 +0000

Oh, Deb, you’ve done it again. This was perfect. I too had all these things in my CSA box, and thought a salad sounded good, but not the leafy lettuce-y kind. This was absolutely perfect in every way. The pickling of the onions is genious! I think I may export that step to a few other recipes. We ate nearly half of the salad (just my husband and I) right away! Thanks so much for posting.

By: April

April — Wed, 29 Jul 2009 16:07:44 +0000

YUM. Just made this, but I used a white onion (all I had), and was able to pick up the purple color in a lavender bell pepper a coworker gave me. I had a bite before I set it in the fridge to marinate. YUM!!!!!