Ingredients:
4 green bell peppers
2 large ripe peaches
6 ounces reduced-fat feta cheese
12 kalamata olives, pitted
2 teaspoons cumin seeds
1/3 cup olive oil
2 -2 1/2 tablespoons white wine vinegar or 2 -2 1/2 tablespoons white balsamic vinegar
1 pinch Splenda sugar substitute or 1 pinch white sugar
salt and pepper
Directions:
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.
Whisk the seeds together with the other dressing ingredients and set aside.
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.
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.
Halve and pit the peaches. Slice the peaches into eighths (4 slices for each half). If your peaches are smallish, consider sixths.
Slice the olives in half. Dice the feta cheese into small cubes.
Combine peppers, peaches, feta and olives in a large bowl.
Give dressing a final whisk and pour over the salad.
Chill for 1 hour before serving.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.