The technique for marinading the feta is likewise an excellent technique for other fresh cheeses – attempt mozzarella, paneer, or goat.

Components

• 3/4 cup extra-virgin olive oil, divided
• 1 little lemon, very finely sliced into rounds, seeds eliminated
• 8 oz. feta
• 1 Tablespoon. sliced oregano
• Kosher salt, newly ground pepper
• 4 Jimmy Nardello or other sweet Italian frying peppers
• 1 little red onion, really thinly sliced
• 1 big Japanese or Armenian cucumber or 2 medium Persian cucumbers, peeled, cut into 1 1/2″ pieces
• 1 pound. little tomatoes (such as Sun Gold and/or cherry), some cut in half, some left whole
• 2 Tablespoon. red white wine vinegar

Preparation

• Heat 1/4 cup oil in a big frying pan over medium-high. Include lemon pieces and cook till gently charred around the edges, about 2 minutes per side. Transfer lemon pieces to a medium bowl. Reserve frying pan with oil.

• Break feta into big pieces and contribute to bowl with charred lemons together with oregano and staying 1/2 cup oil; season mix gently with salt and kindly with black pepper. Toss extremely carefully to coat and reserved.

• Set booked frying pan over medium-high heat and include frying peppers. Cook, shaking pan periodically, till skins are gently charred and flesh hurts, 6 – 8 minutes. Transfer peppers to a cutting board and let cool somewhat, then halved lengthwise.

• Toss onion, cucumber, tomatoes, vinegar, and a big pinch of salt in a big bowl. Include frying peppers and gently toss once again to integrate. Transfer salad to a plate and scatter marinaded feta with lemon pieces and oil over.

• Recipe