Mediterranean Salad Platter
For a stunning presentation, use assorted colors of sweet peppers and both red and yellow tomatoes. To take to a potluck, tightly wrap the assembled platter in plastic wrap and place in a cooler.
Prep Time:
50 mins
Total Time:
50 mins
Servings:
Makes 10 to 12 side-dish servings.
Ingredients
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8 large sweet peppers
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2 large tomatoes, sliced
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Napa cabbage leaves and lettuce leaves
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2 tablespoons olive oil
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1 cup kalamata olives
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1/2 cup crumbled feta cheese (2 ounces)
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1 tablespoon snipped fresh tarragon or basil (optional)
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Fresh herb sprig such as tarragon or basil (optional)
Directions
1.
Cut peppers in half lengthwise; remove stems, seeds, and membranes. Place, cut side down, on a large foil-lined baking sheet. Bake in a 450 degree F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking pan around peppers to form a packet, sealing edges; let stand 20 minutes to loosen skins. Peel peppers; cut into strips. Cover and chill at least 2 hours.
2.
To serve, arrange roasted pepper strips and tomato slices on a platter lined with Napa cabbage leaves and lettuce leaves. Drizzle oil over peppers and season with salt and pepper. Sprinkle olives, feta cheese, and snipped herb over peppers. Garnish with fresh herb sprig, if desired. Makes 10 to 12 side-dish servings.
Nutrition information
Calories 78, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 129 mg, Carbohydrate 6 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 6%, Vitamin C 82%, Calcium 3%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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