Summer salad of multi-colored peppers and Spanish onions with yogurt dressing and sheep cheese
3 servings
10 minutes
This refreshing summer salad is a true symphony of flavors and colors inspired by Italian cuisine. Bright red, yellow, and green peppers harmonize with tender Spanish onions to create a crunchy base, while the yogurt dressing with honey, olive oil, and white balsamic vinegar adds creamy lightness and a tangy zest. Feta cheese contributes a soft, rich texture and depth of flavor, while the blend of Italian herbs completes the composition with aromatic notes of the Mediterranean. This salad is perfect as a light standalone dish or an exquisite complement to fish and meat delicacies. Its uniqueness lies in the marinating time that allows the ingredients to absorb all flavor nuances.
1
Clean the peppers and cut them into thin rings. Place them in a bowl.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
2
Clean and slice the onion into thin rings and add to the peppers. Gently mix.
- Spanish onion: 1 piece
3
In a small bowl, mix yogurt, honey, olive oil, and vinegar. Whisk lightly. Add sheep cheese and mix well. Season with salt, pepper, and add Italian herbs.
- Natural yoghurt: 150 g
- Honey: 1 teaspoon
- Olive oil: 1 tablespoon
- White balsamic vinegar: 1 tablespoon
- Sheep cheese: 100 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Italian Herb Blend: 2 teaspoons
4
Dress the salad with the dressing and mix well. Cover and let it sit for 1-2 hours.
- Natural yoghurt: 150 g
- Honey: 1 teaspoon
- Olive oil: 1 tablespoon
- White balsamic vinegar: 1 tablespoon
- Sheep cheese: 100 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Italian Herb Blend: 2 teaspoons