The final component of my Greek feta inspire meal was this grilled banana pepper and feta salad that I also found on Greek Food R & R . I am a huge fan of roasted or grilled peppers of all kinds from sweet red bell peppers to spicy jalapeno and poblano peppers and I liked the sound of a simple salad where the main component was roasted mildly spicy banana peppers. I have to say that this salad reminds me a lot of htipiti , a Greek roasted red pepper and feta dip where I often like to add roasted jalapeno peppers to add a spicy kick. In addition to the peppers and the feta, this salad includes with a glug of extra virgin olive oil, a dash of oregano and a splash lemon juice to brighten things up. Depending on how much heat you like, feel free to remove the seeds from the pepper when you remove the charred shin before serving.
Grilled Banana Pepper and Feta Salad
ingredients
- 4 banana peppers
- 2 tablespoons feta (crumbled)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- 1/2 lemon (juice)
directions
- Grill (or broil) the peppers until they are charred on all sides and peel. (Slice and remove seeds if desired.)
- Arrange on a plate and top with the feta, drizzle with olive oil, sprinkle with oregano and hit it with a splash of lemon.
it sounds great Kevin!
have a nice day,
Paula
I love how you always think of such cool recipes/dishes! I've discovered alot of foods since I started coming to your blog..from Asia, when I live, banana peppers are virtually unheard of!
Now here we go- wish you and I were neighbors, lol, because I so would have raided your grill!
What a delicious use for banana peppers, which I most definitely will try. In my Southern family, we always serve raw banana peppers with cooked collards, turnip greens, and butter beans. And then we alternate a bite of the pepper with a forkful of veggies. Love your excellent new recipe for this favorite pepper.
I literally just asked myself what I was going to do with my 4 banana peppers. Thanks!