Seven Sisters Summer Salad

Weather in Massachusetts has been influencing my meals in a weird sort of way.

Summer weather was here last week with an unbearable heat wave that inspired me to cut carbs and douse everything I was putting in my mouth with balsamic.  One week later freezing temperatures rolled through that had me pulling out my winter blanket and craving warmer flavors.

Not knowing what change in tastes the next week would bring I decided to clash my cravings and create a summer salad with hints of winter flavors.  Arugula, feta, and balsamic bring the light, bright flavors of summer weather but here they welcomed the warmer flavors of roasted red peppers, carmeley onions, and olives to bring a meal that won't throw you off the summer diet while shaking off the chill settling in your apartment.

Bonus: if you pack the ingredients upside down in a tupperware, it also packs as a great prepped lunch!  I layer mine: balsamic + oil, chickpeas, olives, capers, peppers, onions, cheese, arugula.

Seven Sisters Salad

Ingredients (serves 3-4)

• 1/2 large vidalia or sweet onion, sliced
• 1 red bell pepper, sliced
• 3-4 big handfuls of arugula
• 1 can of chickpeas, drained and rinsed
• 2 T capers
• 1/2 can black pitted olives, chopped
• Olive oil as needed
• 2 T Balsamic vinegar per salad
• Salt and Pepper to taste
• 2 T feta per salad, crumbled

Combine:

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or tin foil.
2. Core the bell pepper then slice into 1/2 inch strips.  Brush with a little oil and sprinkle with salt and pepper.
3. Slice the onion into 1/3 - 1/2 inch strips, brush with oil, and sprinkle with salt and pepper.
4. Scatter the pepper and onions around the baking sheet and roast for 30-45 minutes until the onions are turning clear and the peppers are starting to blacken around the edges.  Every 15-20 minutes flip the veggies so that they don't burn, and rotate the baking sheet when you return it to the oven.
5. Toss the arugula with balsamic and a little olive oil until coated.
6. Sprinkle with salt and pepper then toss again with the chickpeas, olives, capers, and veggies.
7. Top with crumbled feta and enjoy!