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Mediterranean Salad Platter

Ingredients
  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
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° 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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4.31154
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1932 Calories from Fat 981

% Daily Value*

Total Fat 111 g170.6%

Saturated Fat 15.2 g75.9%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 4502.7 mg187.6%

Total Carbohydrates 212 g70.8%

Dietary Fiber 87.4 g349.5%

Sugars 99.6 g

Protein 91 g182.8%

Vitamin A 5162.4% Vitamin C 4992.7%

Calcium 453.4% Iron 273%

*Based on a 2000 Calorie diet

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Mediterranean Salad Platter Recipe