1. In a food processor, combine feta cheese, 1/2 tsp. of the thyme, 1 Tbsp. of the oil, and black pepper. Puree for about 30 seconds to combine. Mixture should be thick but spreadable. If needed, pour water through the feeder tube just to attain a spreadable consistency.

2. If the red peppers aren't already cut open, slice down one side vertically to open them. Rinse and pat dry. Spread a thin layer of cheese mixture over the surface of each pepper. Roll each pepper the long way, like a jelly roll, tightening as you roll. Place seam-side down on a plate or pan and freeze for 10 minutes (no longer) to chill and make easier to cut.

3. Meanwhile, add lettuce, cucumber, and onion to a large bowl. In a small bowl, whisk together vinegar, remaining 2 Tbsp. oil, and remaining 1/2 tsp. thyme. Pour over salad and toss to combine.

4. Divide salad among 6 plates. Remove red peppers from the freezer. Use a sharp knife to cut each roll into pinwheel slices about 1/2-inch to 3/4-inch thick. Top each plate with the pinwheels, 3 olives, and a tomato wedge. Serve with pita bread, if desired.

Source: Hannaford fresh Magazine, March - April 2014

Source: Hannaford fresh Magazine, March - April 2014