Summer Charred Pepper & Feta Salad

The Goods:

-3 pounds Red, Orange and Yellow Peppers. Add some Poblano or Anaheim Peppers if you wish!

- 1/4 cup Chefshell's Gourmet Pantry Extra Virgin Olive Oil (Arbequina, Thyme-Infused or Italian Herbs).
-2 TBS High quality Red Wine Vinegar OR Chefshell's Gourmet Pantry Champagne Vinegar
-2 Garlic Gloves, chopped (feel free to add more if you are a garlic lover like we are!).
-1/2 tsp Crushed Red Pepper Flakes (less or more depending on your particular pallette).
- 12 oz Brined Feta Cheese, crumbled

Himalayan Pink Salt (or Kosher if you prefer) and Cracked Black Pepper to taste.

Torn Fresh Basil and Mint (we go heavy here but you are the Chef... 6-8 leaves each is a good start)

10-12 oz Mixed Salad Greens OR Arugula - this will be your base so adjust as per servings

The How To:

1. Set grill to HIGH..
2. Core and quarter red, orange and yellow peppers. Depending on size of Anaheim or Poblanos, cut acordingly.
3. Grill / char peppers to acheive marks and cook nearly all through. Approximately 10 minutes. You will want to remove Anaheim or Poblanos once charred as they tend to cook faster.
4. Remove and cool peppers and cut into strips. Feel free to remove any unwanted char.

5. Combine sliced peppers, olive oil, vinegar, red pepper flakes, chopped garlic, salt and pepper to coat in a large mixing bowl.

6. Arrange greens on a sering platter and top with peppers, crumbled feta and the torn basil & mint. SERVE!

** Fun hint... Feta is available with a variety of flavor accents such as Sun-dried Tomato, Tomato and Basil or Mediterranean Herbs. Experiment and have fun with your creation!

Inspired by Gaby Dalkin - Recipes on The Today Show