Hello, Flavour Fest: this crunchy concoction will get you kickin’ your heels up!
The idea for this flavour combination came to me in the late 80’s when I went through my “Greek Phase”. I put together coloured sweet bell peppers, purple onion, oregano, feta and I had a modern take on the Traditional Greek Salad. This was a very special salad in “those days”! The raspberry vinaigrette added the je ne c’est quoi that compelled everyone to eat a bite more than usual, and to dunk their bread in the dressing to slurp up the last cheesy bits. This became a dinner staple around our house for years, and a company favourite. We three gals (my two daughters, and I) could never get enough of it; people raved; I glowed in pride. And, today, I still make it, regularly. Nothing has changed except that I make my own vinaigrettes, and love to throw in fresh raspberries if I have them on hand. Pucker perfect!
I made this salad with my students for My Nutritious Lunch Project, and Muriel announced: “We’re eating a rainbow!” It is so true that colour and crunch add so much to the appeal of a flavourful salad. And this one has it all. It is a full meal, and just that satisfying.
When developing the recipe, I wanted to round out the flavour and texture with a nutty bite; the crunchy and creamy pine-nut fit. Toasted, they are the perfect compliment.
One late summer afternoon, I brought in a glistening basket of ripened red raspberries and put them into the fridge. When I was making this salad and reaching for the raspberry vinaigrette, I found myself stopping mid-reach. Instead, I opened the fridge and gathered a cool handful of the fresh jewels bursting with vibrant juices and tossed them in the salad. Now it exploded with flavour! There is nothing about this salad twenty something years later that is “new and fresh” to our 2010 contemporary, multicultural Canadian palates. But, what I love about it is that it has withstood the test of time, remains a family favourite, and a common company request.
Sweet Bell Pepper Salad with Feta Cheese and Raspberry Vinaigrette
Ingredients:
- 2 sweet red bell peppers, thinly sliced
- 1 yellow, orange and green bell pepper, each thinly sliced
- 1/2 a small purple onion, thinly sliced
- 400 g feta cheese, crumbled
- 1 generous tablespoon of Oregano leaves
- salt and pepper, to taste
- 1/3 cup pine-nuts, toasted
- 2 tablespoons EVOO
- 3-4 tablespoons rasperry vinegar, or rice wine vinegar (if adding raspberries)
- 1 cup of fresh raspberries
Instructions:
- Toss all sliced vegetables into a salad bowl
- Add the cheese, and oregano on top; refridgerate covered until ready to serve
- Just before serving, add the oil and vinegar, and the salt and pepper
- Toss to coat well; taste, and adjust seasoning, if necessary
- Add the pine-nuts and raspberries and give a final gentle toss; serve immediately
Have you ever really sunk your teeth into the fleshy, sappy, juicy white flesh of a young living tree under its crunchy bark? And you think you have an experienced Canadian palate?
looking at these pictures and this post reminds me that i haven’t made this salad in such a long time. this is by far one of my most favorite salads, so much so that i made it whilst in thailand for our canada day celebration. not sure if it is truly a ‘canadian’ dish, but it definitely isn’t thai food. i love the additions in this recipe you posted: the pine nuts and raspberries, i haven’t made it that way before, but i am going to definitely give it a try. i have to be honest, i am not much for fresh raw red onions in salads any more these days- so potent to the breath. i also remember you made a variation of this with watermelon, correct? can you post that in the summer?
Not a variation of this salad- but a watermelon salad with watercress, mint, red onions, lime and raspberry… when I make it next, I will post it for you – and that will definitely be in the summer. People used to rave about it, but that was also 15 years ago. Now, watermelon salad is not a novelty. However, it is still a great combination of flavours, so thanks for reminding me, and I will do it! XO
I was just doing a search on the internet for salads and came across your newsletter in my email. Perfect timing! This salad looks amazing. I absolutly love red, green and yellow peppers. I always have them in my fridge. I have been on a salad kick lately and will have to look through your website for more ideas. Thanks!