The potato, bell pepper, and feta salad is a fresh and tasty one-dish meal perfect for the warm season: one of those recipes that’s “put everything in a bowl, a good mix, and go.” I intentionally kept this potato, bell pepper, and feta salad vegetarian, but you can complete it with cubes or strips of speck, and if you don’t like feta, you can replace it with mozzarella.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 1 Person
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 9.5 oz potatoes
- 0.7 oz olives
- 2.8 oz feta
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1 tbsp extra virgin olive oil
- to taste salt
- 2 leaves fresh basil
Tools
- 1 High-sided Casserole
- 1 GOURMETmaxx Air Fryer
- 1 Bowl
- 1 Cutting Board
- 1 Kitchen Knife
Steps
Boil the potatoes. Roast the bell peppers in an air fryer.
Cut the potatoes into cubes and the peppers into strips after removing the skin. Slice the olives into rings. In a bowl, gather all the vegetables. Add the feta cut into cubes and season with extra virgin olive oil, salt, and basil torn by hand. Mix gently, cover, and let rest in the refrigerator until ready to serve.
