For convenience, use roasted red peppers from a jar to make this salad.

In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.

Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.

• 1/4 cup fat-free feta cheese
• 2 tablespoons fat-free blue cheese dressing
• 2 whole roasted red peppers, divided in half, with each half cut into strips
• 4 teaspoons olive oil
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh basil plus 4 small leaves for garnish