Peppers And More Peppers.

As you can see, I have a lot of peppers left over from my chiliscape last weekend, so today I tried to come up with a recipe for peppers.

And I'm thinking about a multi-colored pepper salad.

I sliced off pieces of green, yellow, orange, and red peppers.

And cut them into thin strips. When you're cutting peppers, turn the outside down and cut the peppers on the inside. Makes it much easier to cut.

Next, I sliced some red onion.

My ingredients: sliced peppers and red onion parsley sesame oil rice vinegar salt and pepper

Chopped parsley goes in.

And a mixture of the sesame oil and rice vinegar - 1 part sesame oil to 4 parts vinegar. When using sesame oil, always go easy when adding it. It's quite strong and can easily overpower your dish. Remember, you can always add more if needed.

Juice of one lime went in next.

I've been using Athenos Feta cheese for years since that was the only brand sold at Food Lion. I recently found Olivia Feta Cheese at Harris Teeter and it's far superior to the Athenos - milder, creamier, and not as salty.

I crumbled the feta cheese into my pepper salad along with some ricotta salata and tossed all together.

Not only is this very pretty it's quite tasty.

Youngest Hawthorne loved this. Can you do a blind taste test of different colored bell peppers and tell which is green/red/orange/yellow? I can.