Name: Roasted Red Pepper Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 large red bell peppers; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 clove garlic, minced; 2 tablespoons chopped fresh parsley; ¼ teaspoon salt; ⅛ teaspoon black pepper; 2 tablespoons crumbled feta cheese (optional)

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If you’re looking for a salad that’s vibrant, flavorful, and impossibly easy to pull together, the Roasted Red Pepper Salad will absolutely win your heart. This dish is a celebration of sweet, smoky roasted red bell peppers tossed with a zingy dressing, fresh herbs, and a pop of creamy feta. It’s equally at home alongside a casual barbecue as it is brightening up a Mediterranean-inspired dinner spread. You’ll love how this Roasted Red Pepper Salad can be made ahead, gets better as it chills, and instantly adds color and Mediterranean flair to your meal.

Roasted Red Pepper Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s true magic in simplicity, and each ingredient here truly pulls its weight. Gather these easy-to-find elements, and you’ll see how each lends a special something to the taste, texture, or eye-catching color of your Roasted Red Pepper Salad.

Red bell peppers: Choose large, glossy peppers for the sweetest flavor and beautiful crimson color once roasted.
Olive oil: A good-quality extra virgin olive oil brings richness and a silky finish to the dressing.
Red wine vinegar: This adds the signature tang that balances the peppers’ natural sweetness.
Garlic (minced): Just one clove gives a subtle bite and depth; mince it fine for even flavor.
Fresh parsley: Chopped parsley adds fresh, grassy notes and brings the dish to life visually.
Salt: Just a pinch brings out all the existing flavors—taste before adding more!
Black pepper: Use freshly cracked for the best aromatic punch without overpowering the salad.
Feta cheese (optional): A sprinkle of crumbled feta adds creamy, salty contrast and a Mediterranean flair.

How to Make Roasted Red Pepper Salad

Step 1: Roast the Red Bell Peppers

Preheat your oven to 425°F (220°C). Arrange the whole red bell peppers on a baking sheet—no need to chop or seed them yet! Roast for 25 to 30 minutes, turning every so often with tongs, until skins are blackened and bubbling. This charring is what creates the irresistible smoky flavor that makes Roasted Red Pepper Salad so crave-worthy.

Step 2: Steam and Peel

Once your peppers are deeply blistered, immediately transfer them into a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this step makes peeling a cinch. When cool enough to handle, slide off the charred skins—it’s okay to leave a fleck or two for character—then remove the stems and seeds. Slice the peppers into thin, juicy strips, capturing all those sweet juices.

Step 3: Make the Dressing

In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped parsley, salt, and black pepper. Taste your dressing—it should be zippy, fresh, and just garlicky enough. The simple combo balances the sweetness and smokiness of the peppers beautifully.

Step 4: Toss and Combine

Gently add the roasted red pepper strips to the dressing and toss to fully coat. If you’re using feta cheese, sprinkle it over the salad at this point. Its creamy, salty bite is a perfect foil for those sweet peppers! Let the finished Roasted Red Pepper Salad sit for a few minutes so the flavors meld—or chill it for up to an hour before serving.

How to Serve Roasted Red Pepper Salad

Garnishes

A simple flourish of chopped fresh parsley or a final drizzle of fruity olive oil turns this salad into a showstopper. For extra pizzazz, try topping with toasted pine nuts or a light dusting of smoked paprika to double down on that smoky vibe.

Side Dishes

Roasted Red Pepper Salad plays well with a whole cast of main courses: set it next to grilled meats, flaky fish, herby chicken, or keep it vegetarian with a platter of hummus and warm pita. It’s equally magical served alongside crusty bread or as part of a larger mezze spread.

Creative Ways to Present

This salad is a stunner layered on a long platter, nestled among crisp greens, or even scooped atop crostini for a striking appetizer. For gatherings, serve the salad in small glasses or jars for a fun, portable style—everyone loves an individual serving!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Roasted Red Pepper Salad and stash it in the refrigerator for up to three days. The flavors only get better with time as the ingredients mingle, so it’s a perfect make-ahead option for meal prep or entertaining.

Freezing

It’s best to enjoy Roasted Red Pepper Salad fresh or chilled from the fridge; freezing isn’t recommended, as the peppers can lose their lovely texture and the fresh herbs may turn limp once thawed.

Reheating

This salad is designed to be served cool or at room temperature, so there’s no need to reheat. However, if you like, you can let it sit out for 15 to 20 minutes before serving to take the chill off and let the flavors shine.

FAQs

Can I use jarred roasted peppers instead of roasting my own?

Absolutely! Jarred roasted peppers save time and work well in a pinch. Just make sure to drain and pat them dry, and be aware that the fresh-from-the-oven flavor may be a bit more subdued.

What can I use instead of parsley?

If you don’t have parsley, fresh basil, cilantro, or even a handful of tender baby arugula make excellent substitutes, each adding their own unique twist to your Roasted Red Pepper Salad.

Is it possible to make this salad vegan?

Yes! Simply omit the feta cheese or swap in a plant-based feta; the salad’s flavors still sing without the dairy addition.

How far ahead can I make Roasted Red Pepper Salad?

This salad can be made up to three days in advance, making it a superstar for entertaining or weekly meal prep. Just store covered in the fridge and give it a gentle toss before serving.

Can I grill the peppers instead of roasting them?

Definitely—grilling adds an extra layer of smoky goodness. Just place whole peppers directly over medium-high heat, turning often, until charred all over. Proceed with steaming and peeling as directed.

Final Thoughts

This Roasted Red Pepper Salad is the kind of dish people remember—bold, colorful, full of flavor and freshness. I hope you give it a try and find yourself coming back for seconds (or thirds)! Whether you’re new to Mediterranean flavors or already a fan, this salad is sure to earn a place at your table.

Roasted Red Pepper Salad Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A vibrant and flavorful Roasted Red Pepper Salad recipe that makes a perfect side dish or light meal. This Mediterranean-inspired salad features charred red bell peppers tossed in a zesty dressing and topped with feta cheese.

Ingredients

Scale

For the Salad:

4 large red bell peppers
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons chopped fresh parsley
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons crumbled feta cheese (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Roast the peppers: Place whole bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until skins are charred and blistered.
Prepare the peppers: Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds and stems, and slice peppers into thin strips.
Make the dressing: In a medium bowl, whisk together olive oil, red wine vinegar, garlic, parsley, salt, and pepper.
Toss the salad: Add roasted pepper strips to the dressing and toss to coat.
Finish and serve: Sprinkle with feta cheese if desired. Serve at room temperature or chilled.