Pepper Salad

Today I got out some peppers to make pepper salad. I love peppers, and looking at the three colors on the counter made me decide to do a post about them. I have grown peppers in the yard for several summers, and I have numerous recipes which I use them in. I got this recipe while living in Germany; we had potluck dinners on a semi-regular basis and this salad was frequently brought by one of the German wives.





Remove the seeds and inner membranes from the peppers. I like to use one of each color of bell peppers to make a colorful salad. Chop into bite-sized pieces and salt and pepper to taste.

Add some onion slices as well; I use sweet onions if I can find them. Add a couple cloves worth of minced garlic. Splash with some red wine vinegar and drizzle with olive oil.

Chop about four ounces of feta cheese. This feta I'm using today is a garlic-herb blend; you can use any flavor or type that you prefer. The best cheese for this, actually, is sheep's cheese, if you can get it. Add it to the salad and toss gently. Allow it to chill for at least a couple hours. Toss again before serving.

I have brought this salad to potlucks myself and it has always disappeared. It will keep for a day or two if you should have any left over.

And now Buddy is ready to go for another walk. We have gotten up to 32 miles now since the first of the year. I'm quite certain that I wouldn't have walked this much if we didn't have Buddy. He certainly has been a good addition to the family.