Description

This Roasted Red Pepper Salad is a vibrant and flavorful dish featuring charred red bell peppers combined with fresh cucumber, cherry tomatoes, red onion, and creamy feta cheese. Tossed in a simple olive oil and vinegar dressing with fresh parsley, this salad is perfect as a refreshing appetizer or a light meal. The slow-roasting technique enhances the natural sweetness and smoky aroma of the peppers, making it an easy yet impressive recipe to prepare in just 30 minutes.

Ingredients

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

Dairy

1 cup feta cheese, crumbled

Dressing

3 tablespoons olive oil
1 tablespoon vinegar
Salt and pepper, to taste

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Instructions

Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the red peppers evenly.
Roast the Peppers: Place the whole red bell peppers on a baking sheet and roast for about 15 minutes, turning halfway through cooking until the skin is charred and blistered for a smoky flavor.
Cool and Peel: Remove the peppers from the oven and cover them with plastic wrap for 10 minutes to steam. This makes peeling easier. Then peel off the charred skin, remove the 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. Combine all these vegetables in a large mixing bowl.
Combine Ingredients: Add the roasted red pepper strips to the bowl with the fresh vegetables to build the salad’s base.
Add Feta: Sprinkle the crumbled feta cheese evenly over the mixed vegetables and roasted peppers for a creamy texture and tangy flavor.
Make Dressing: In a small bowl, whisk together olive oil, vinegar, salt, and pepper until well combined to create a simple and light dressing.
Dress Salad: Pour the dressing over the salad ingredients and toss gently to ensure all components are evenly coated with flavor.
Adjust Seasoning: Taste the salad and add additional salt or pepper if needed to suit your preference.
Serve: Transfer the salad to a serving platter and garnish with extra fresh parsley if desired before serving.

Notes

For easier peeling, do not skip covering the roasted peppers with plastic wrap to steam.
Use red wine vinegar or balsamic vinegar as alternatives for different flavor profiles.
This salad can be prepared a few hours ahead; store in the refrigerator and toss before serving to refresh flavors.
Ommit feta cheese to make it vegan and add more herbs for extra freshness.
Serve with crusty bread to make it a more substantial meal.