For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.
To make this plant based, leave out dressing and use vegan feta cheese.
In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.
Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.
Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission.
Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press.
Make your tax-deductible gift and be a part of the cutting-edge research and care that's changing medicine.