This salad was inspired by a wonderful Mediterranean sandwich at Potbelly. It does take a bit of time to make, with the roasting part, but it is pretty simple to make. I love bringing it to work for a filling lunch.
After making this for many weeks in a row, I decided I needed to write the recipe down before I forget it.
- 2-3 red peppers
- 1 yellow onion
- 1 cucumber
- 1 can artichoke hearts, in quarters
- Black olives, sliced
- Feta cheese
- Olive oil (for roasting)
- Spices (for roasting)
- I use cayenne and chili
- I like a spicy hummus, but to each their own. This is easy to make at home, but I buy mine at the store.
Recipe, short version: Slice the veggies. Roast the red peppers and onions with olive oil and spices. Combine ingredients and enjoy.
Recipe, longer version:
Turn the oven on to about 400 degrees.
Cut the red pepper into roughly even, bite-sized pieces. If they’re wet from being washed, dry them off with a paper towel a bit. Throw the pieces into a bowl, and throw in a bit of olive oil and spices – I like cayenne and chili powder. Spread on a pan, and roast for 15-20 minutes, turning at least once.
Cut the onion. You can either do fewer larger pieces or more small ones; if the latter, make sure you have room to spread them out on a large pan, and make sure to turn them, as they will burn more easily than larger pieces. Again, roast at around 400 degrees for 15 minutes or so, turning at least once or twice.
Once they’re cool, add to the salad.
Peel and cut the cucumber. I like cutting the pieces into fourths so they’re really bite-sized.
I get the black olives and artichokes sliced and ready to go in cans, so all I have to do is open the can, rinse or soak them to remove some of the salt, drain them, and throw them in.
Add the feta cheese.
When you’re ready to serve, or pack for lunch, add some hummus.