feta-stuffed mini pepper salad Recipe

Pour the vinaigrette into a small bowl and season to taste with salt. Trim the tops from the snack peppers, then place them in a bowl and toss with about 1/2 cup of the vinaigrette, making sure the dressing coats both the inside and outside of each pepper.

Stuff the peppers with the feta cheese, then arrange them in a 13 x 9-inch baking dish. Cover the dish with plastic wrap and refrigerate for a couple of hours to let the flavors meld. When ready to bake, preheat your oven to 475 degrees F.

Let the baked peppers rest for at least 10 minutes before adding them to the salad. This allows them to cool slightly and makes them easier to handle.

In a large bowl, toss the baby arugula, sliced cucumbers, and Kalamata olives with some of the remaining mint vinaigrette. Use enough dressing to lightly coat the greens without making them soggy.