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Toasted bread and feta salad platter

Recipe from: 10/22/1998 12:00:00 AM
Ingredients 14
Servings 6


  • 4
    cloves garlic, crushed
  • 65
    balsamic vinegar
  • 125
    olive oil
  • 5
  • 5
    Dijon mustard
  • salt and freshly ground black pepper to taste
  • 3
    red or green peppers, halved, seeded and quartered
  • 1
    French loaf
  • olive oil
  • selection fresh lettuce leaves
  • 6
    rounds feta cheese
  • freshly ground black pepper


Blend all the salad dressing ingredients and chill until needed. Line a baking sheet with aluminium foil and arrange the peppers skin side up on the baking sheet. Grill until the skins begin to blister and brown. Remove from the oven and wrap lightly in aluminium foil and leave to cool completely. Remove the skins and slice. Place in a dish and pour over the salad dressing. Arrange the slices of French bread, cut into 1 cm thick slices on a baking tray and brush lightly with olive oil. Grill until pale brown, turn and brown the other side. If desired, the feta cheese can also be placed on a baking tray and browned lightly under the grill. Stack lettuce leaves, slices of toast and sweet pepper chunks on 4 to 6 side plates (depending on the size of the portions) and top with a round of feta cheese. Season generously with black pepper and sprinkle with the remaining salad dressing. Serve immediately.

Read more on: dairy  |  grill

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