Description
This Roasted Red Pepper Salad is a vibrant and flavorful dish featuring tender roasted red bell peppers combined with fresh vegetables, tangy feta cheese, and a simple olive oil and vinegar dressing. Perfect as a light lunch or side dish, this salad balances smoky, sweet, and savory notes in just 30 minutes.
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
Cheese
- 1 cup feta cheese, crumbled
Dressing
- 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 peppers.
- Roast the Peppers: Place the whole red bell peppers on a baking sheet and roast in the oven for about 15 minutes, turning halfway through, until the skin is charred and blistered all over.
- Cool and Peel: Remove the roasted peppers from the oven and cover them with plastic wrap to steam for 10 minutes. This helps loosen the skin, which you should then peel off. Remove seeds and slice the peppers into strips.
- Prepare Vegetables: While the peppers cool, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the parsley. Place all these fresh vegetables together in a large mixing bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the fresh vegetables and gently mix.
- Add Feta: Sprinkle the crumbled feta cheese evenly over the combined vegetables and peppers.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, salt, and pepper until well combined to create a simple, flavorful dressing.
- Dress Salad: Pour the dressing over the salad and toss gently to ensure every ingredient is coated evenly with the dressing.
- Adjust Seasoning: Taste the salad and add more salt or pepper as needed to suit your preference.
- Serve: Transfer the salad to a serving platter and garnish with additional parsley if desired. Serve immediately for the best flavor.
Notes
- Roasting the peppers enhances their natural sweetness and adds a smoky flavor that elevates the salad.
- If you prefer, you can substitute red wine vinegar or balsamic vinegar for the vinegar used in the dressing.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- This salad can be prepared ahead of time; refrigerate and dress just before serving to keep the vegetables fresh.
- Use fresh, high-quality olive oil for the best taste in the dressing.
