Description
This vibrant Roasted Red Pepper Salad is a fresh and flavorful dish featuring charred red bell peppers, crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and a simple olive oil and vinegar dressing. Perfect as a light lunch or a colorful side, it combines roasted and fresh ingredients for a delicious Mediterranean-inspired salad.
Ingredients
Scale
Vegetables
- 2 large red bell peppers
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing & Cheese
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the red bell peppers.
- Roast the Peppers: Place the whole red bell peppers on a baking sheet and roast them in the oven for about 15 minutes, turning halfway through, until the skins are charred and blistered.
- Cool and Peel: Remove the roasted peppers from the oven and cover with plastic wrap to steam for 10 minutes. Then peel off the charred skins, remove seeds, and slice the peppers into strips.
- Prepare Vegetables: While the peppers are cooling, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley. Combine all these in a large mixing bowl.
- Combine Ingredients: Add the sliced roasted red peppers into the bowl with the fresh vegetables and mix gently.
- Add Feta: Sprinkle the crumbled feta cheese evenly over the combined vegetables.
- Make Dressing: Whisk together olive oil, vinegar, salt, and pepper in a small bowl until the dressing is well combined.
- Dress Salad: Pour the dressing over the salad and toss gently to evenly coat all the ingredients with the flavor.
- Adjust Seasoning: Taste the salad and add additional salt or pepper as needed to enhance the flavors.
- Serve: Transfer the salad to a serving platter and garnish with extra chopped parsley if desired. Serve immediately for best flavor.
Notes
- Roasting the peppers adds a sweet, smoky flavor that enhances the salad’s taste.
- Using plastic wrap to steam the roasted peppers makes peeling easier.
- You can substitute red wine vinegar or balsamic vinegar for a different tang.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad pairs well with grilled meats or as a refreshing side dish.
