Bless Her Heart

Bell peppers – are they a fruit or a vegetable(?!)…

This has been a question many of us have debated for years…as well as whether a tomato is a fruit or a vegetable.

Honestly, most experts would claim that this is a fruit.

And most chefs and cooks would claim that this is more of a vegetable.

Regardless, the bell pepper is a true powerhouse in the kitchen…and a true source of color to meals.

Typically bell peppers are green…often yellow, orange and red…and can even be  – white, chocolate brown, lavender, candy cane striped or dark purple.

People have been enjoying bell pappers since the days of Christopher Columbus…wno brought the plant back to Spain in 1493…after sailing the ocean blue in 1492.

Last year, global production of bell peppers was 2.161 billion tons, led by Mexico with 59% of the total, and secondary production by Canada, California and Florida.

So what are these 2.161 billion tons of bell peppers being used for (other than Stuffed Bell Peppers)?!…

How about a truly traditional and delicious Greek salad…a fresh salad that is simple…yet makes the best use of a few humble ingredients – crunchy cucumbers, sweet tomatoes and earthy green bell peppers and fresh onion…all accompanied with a good olive oil and red wine vinaigrette and feta cheese.

• 4 Roma tomatoes, cut to bite-sized pieces or wedges
• 1 English cucumber
• 1  red onion, diced
• ¹⁄2C kalamata olives, pitted and sliced
• 1 green bell pepper, cubed
• ²⁄3C crumbled feta cheese
• ½C olive oil
• 2Tbsp red wine vinegar
• ¹⁄₂tsp salt
• 1¹⁄₂tsp Italian seasoning
• 3 garlic cloves

Prep onions: Cut onion in half. Slice one half into half-moons. Fill a small bowl with ice water. Add 1tsp red wine vinegar and the sliced onions to the water. Let soak 10min.

Prep other vegetables: Slice tomatoes into bite-sized pieces. Peel the cucumber. Slice into half-moons. Slice bell pepper into rings.

Finish making the salad: Combine all of these veggies in a large serving bowl. Add Kalamata olives. Sprinkle w Italian seasoning, salt. olive oil and vinegar. Toss gently. Top salad with the feta. Sprinkle with Italian seasoning.

Serve: Cover. Refrigerate at least two hours, no more than two days.