• 3 large red, green, and yellow bell peppers, halved and seeded
• 4 oz feta cheese, diced or crumbled
• 1 tbsp sherry vinegar or red wine vinegar
• 1 tbsp clear honey
• salt and pepper to taste

Arrange the bell pepper halves in a single layer, skin side up, on a baking sheet. Place the bell peppers under a hot broiler until the skin is blackened and beginning to blister.

Lift the peppers into a plastic bag and close the end. Leave until cool, then peel off and discard the skin.

Arrange the bell peppers on a plate and sprinkle on the cheese. Mix together the vinegar, honey, anbd seasonings, then drizzle over the salad. Chill until ready to serve.

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