The recipe is very generous and therefore a great choice if you need to feed a crowd. Plus, it can be made a day ahead. It can be served as a meal salad, as an appetizer or even as a side dish.
But let's see what you'll need:
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- First, roast the peppers. Do it on the stovetop or in the oven, as you prefer. Then peel them and remove the stems and the seeds. And finally, chop them into 1x1 cm big pieces (approximately). Let them cool completely.
It would be nice to use red or orange bell peppers as they will pop out and make the salad look more attractive and more decorative, but this is not a must-do. - Chop the mushrooms. Put the oil into a pan and add chopped mushrooms. Season with some salt and pepper and cook them, stirring occasionally, until all the liquid they release vapors. Let them cool completely.
- Chop the ham and the eggs into nearly same-sized pieces as the peppers.
- In a bowl, combine peppers, cooked mushrooms, ham and boiled eggs.
- In a separate bowl, combine crushed cheese and 100 g of sour cream. Add this creamy mixture into the bowl with peppers and stir well.
See if you like the thickness - you can add some more sour cream if needed, a spoonful at a time. You will need somewhere between 100-200 g of sour cream, depending on the size and the juiciness of the peppers, as well as on the creaminess of the cheese. This time I used soft brined Feta-style cheese. - At the end, season with some salt and pepper to taste.
Please note that roasted peppers and sour cream tend to release liquid over time, so if you need to make this salad ahead, it would be the best to combine all the ingredients as in step 4 and add the cheese and sour cream mixture a few minutes before serving. This way you will get a fresh salad that will stay fresh and delicious-looking for the next couple of hours.
If it happens, however, that some liquid appears on top, just stir the salad once more and it will be just fine.
Enjoy and bon appétit!