Greek Peach And Grilled Green Pepper Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 green bell peppers
• 2 large ripe peaches
• 6 ounces reduced-fat feta cheese
• 12 kalamata olives, pitted
• 2 teaspoons cumin seeds
• 1/3 cup olive oil
• 2 -2 1/2 tablespoons wine vinegar or 2 -2 1/2 tablespoons balsamic vinegar
• 1 pinch splenda sugar substitute or 1 pinch sugar
• salt and pepper

Recipe

• 1 heat a nonstick skillet over medium high heat, not smoking. add cumin seeds and toast until they begin to dance, about 1 minute. turn off heat and give the seeds a quick press with the back of a wooden spoon. the object here is to help them release flavor, not to actually crush them.
• 2 whisk the seeds together with the other dressing ingredients and set aside.
• 3 quarter the bell peppers, removing the seeds and pith. grill for 8 to 10 minutes until the skins are a bit charred and loose from the green flesh.
• 4 remove peppers from grill and place in a plastic resealable bag and close. once the peppers are cool, slip off the skins and cut the peppers into thick (3/8 to 1/2 inch) strips.
• 5 halve and pit the peaches. slice the peaches into eighths (4 slices for each half). if your peaches are smallish, consider sixths.
• 6 slice the olives in half. dice the feta cheese into small cubes.
• 7 combine peppers, peaches, feta and olives in a large bowl.
• 8 give dressing a final whisk and pour over the salad.
• 9 chill for 1 hour before serving.