Mediterranean Salad Platter
|Sweet peppers||8 Large|
|Tomatoes||2 Large, sliced|
|Chinese cabbage leaves||4|
|Chinese lettuce leaves||4|
|Olive oil||2 Tablespoon|
|Kalamata olives||1 Cup (16 tbs)|
|Crumbled feta cheese||2 Ounce (1/2 Cup)|
|Snipped fresh tarragon/Basil||1 Tablespoon|
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° oven for 15 to 20 minutes or till 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 till serving time.
2. To serve, arrange roasted pepper strips and tomato slices on a platter lined with Chinese cabbage leaves and lettuce leaves, if desired. Drizzle with olive oil and season with salt and pepper. Sprinkle olives, feta, and snipped herb over peppers. If desired, garnish with fresh herb sprigs.