Greek Peach and Grilled Green Pepper Salad

Ingredients

Salad

• 4 green bell peppers
• 2 large ripe peaches
• 6 ounces reduced-fat feta cheese
• 12 kalamata olives, pitted

Dressing

• 2 teaspoons cumin seeds
• 1/3 cup olive oil
• 2-2 1/2 tablespoons white wine vinegar or white balsamic vinegar
• 1 pinch Splenda sugar substitute or white sugar
• salt and pepper

Directions

1. 1

   Heat a nonstick skillet over medium high heat, not smoking. Add cumin seeds and toast until they begin to dance, about 1 minute. Turn off heat and give the seeds a quick press with the back of a wooden spoon. The object here is to help them release flavor, not to actually crush them.

2. 2

   Whisk the seeds together with the other dressing ingredients and set aside.

3. 3

   Quarter the bell peppers, removing the seeds and pith. Grill for 8 to 10 minutes until the skins are a bit charred and loose from the green flesh.

4. 4

   Remove peppers from grill and place in a plastic resealable bag and close. Once the peppers are cool, slip off the skins and cut the peppers into thick (3/8 to 1/2 inch) strips.

5. 5

   Halve and pit the peaches. Slice the peaches into eighths (4 slices for each half). If your peaches are smallish, consider sixths.

6. 6

   Slice the olives in half. Dice the feta cheese into small cubes.

7. 7

   Combine peppers, peaches, feta and olives in a large bowl.

8. 8

   Give dressing a final whisk and pour over the salad.

9. 9

   Chill for 1 hour before serving.