Tomato-Pepper Salad with Sheep Cheese
A fresh tomato-pepper salad with sheep cheese is a recipe featuring crisp vegetables from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red bell pepper
- olive oil (for the tray)
- 4 tomatoes
- 1 large red onion
- 200 g sheep cheese
- 200 g mixed salad greens (e.g., frisée, purslane, arugula)
- 35 g cashew nuts
- 1 tsp Dried oregano
- Salt
- Pepper
- 3 tbsp dark balsamic vinegar
- 4 tbsp olive oil
Instructions
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1.
First wash the bell pepper, halve it and remove seeds and white membranes.
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2.
Preheat the oven to high heat (240°C) or grill.
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3.
Place the pepper halves skin-side up on a greased baking sheet. Grill in the oven for about 15 minutes until the skin blisters and starts to blacken. Remove from the oven and cover the still hot pepper halves with a damp kitchen towel. Let cool, then peel off the skin with a vegetable peeler if desired. Slice into strips.
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4.
Score the tomatoes crosswise and blanch them in boiling water for a few seconds. Then rinse cold, peel, quarter, and remove seeds. Peel the onion, halve it and slice thinly. Cube the sheep cheese. Wash the salad greens, dry by spinning, and tear into bite‑sized pieces if desired. In a hot pan without added fat toast the nuts until fragrant, then remove immediately from heat. Arrange the pepper, tomatoes, sheep cheese, onion and greens on plates or a platter. Sprinkle with nuts, oregano, salt and pepper, then drizzle with balsamic vinegar and olive oil. Serve with ciabatta if desired.
