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)
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.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- It pairs beautifully with grilled meats, seafood, or crusty bread.
- For added depth, try roasting the garlic along with the peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 cup
- Calories: 90
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
