After passing the year mark on this blog now, I have started to revisit some of my older recipes. Yesterday I spent far too much time looking through all of the earlier recipes. Many of them I make on a regular basis and some I haven't made since last year. Which brings me to this easy salad. It was on the blog since last June, but the photos let it down. Last night, we had a barbecue and we made it again. So, it got a little update for the upcoming barbecue season.
What is a Picadillo? Well, it is basically just a chopped vegetable salad. Normally, it is comprised of tomato, onion and green peppers. Quite often, you will find seafood added to it as well. This is one of those dishes that is wonderful to serve as a light side to grilled fish. This particular Picadillo has feta cheese. Not typical at all, but we really like it.
Note: When dicing the tomatoes I recommend that you scoop out the seeds from the middle. it isn't essential, but I usually do it. Otherwise, you end up with a liquidly salad.
One of the most common types of seafood to see in this salad is octopus. I know, you must be thinking strange, right? Those were my exact sentiments the very first time it was served to me years back. However, it tastes really good. Usually when I make it at home, I just add vegetables and sometimes feta cheese.
This salad makes a nice light & refreshing change to creamy salads that you often see at barbecues. I love those as well, but simple vinaigrette salads are probably my favourite. Now that barbecue season is upon us once again, keep this simple salad in mind. It is also makes a great topping for grilled fish.
Picadillo with Feta
Serves 4 / Prep time: 10 minutes / Cook time: none
2 Tomatoes, diced
1/2 green peppers, diced
1/2 Red peppers, diced
1/2 White onion, diced
1 Spring onion, finely chopped
2 Tablespoons of finely chopped parsley
2 Tablespoons of olive oil
3 Tablespoons of white wine vinegar.
1/2 Cup/75 grams of feta cheese, crumbled
Salt and pepper
In a large bowl, add all of the vegetables and stir well to combine, Next, add the olive oil, white wine vinegar and salt & pepper. Mix thoroughly to combine all of the olive oil and vinegar. Crumble over the feta cheese and top with the parsley.
Cover and refrigerate for at least several house before serving. Can keep in the refrigerator for a few days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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