Happy Salad- with roasted peppers, lime and parmesan.
Chop peppers and stir fry them in a little bit of olive oil, enough to release the charred flavor. You can grill them too, but keep them firm. In a big happy salad bowl, add them to various cut tomatoes ( I used orange tomatoes and cherry tomatoes), cucumbers and parsil. Zest a line and add the juice. Zing! Now comes the secret of this salad: add parmesan + a good comfort cheese that you like, finely grated. I used telemea, the Romanian feta Add olive oil and a pinch of salt and mix. Before serving, you can add some additional parmesan on top. Enjoy!
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!