If you are searching for a vibrant and flavorful dish that truly dazzles the senses, this Roasted Red Pepper Salad Recipe is an absolute must-try. It’s a delightful blend of sweet, smoky roasted red peppers combined with crisp cucumbers, juicy cherry tomatoes, and the creamy tang of crumbled feta cheese. With fresh herbs and a simple, zesty dressing, this salad bursts with color and texture in every bite. Easy to prepare yet packed with character, it’s a fresh favorite that will brighten any meal or gathering.
Ingredients You’ll Need
The beauty of this Roasted Red Pepper Salad Recipe is how it showcases a few simple, fresh ingredients that each bring something special to the table. Every element, from the roasted peppers to the crisp cucumbers, works harmoniously to create a salad packed with flavor, texture, and irresistible appeal.
- 2 large red bell peppers: Roasting these peppers intensifies their natural sweetness and adds a smoky depth.
- 1 medium cucumber, diced: Adds a refreshing crunch that balances the softness of the roasted peppers.
- 1 cup cherry tomatoes, halved: Their juicy burst adds sweetness and brightens the overall flavor.
- ½ red onion, finely chopped: Provides a sharp, tangy bite that cuts through the richness.
- 1 cup feta cheese, crumbled: Brings a creamy, salty counterpoint that elevates the salad’s complexity.
- ¼ cup fresh parsley, chopped: Offers fresh, herby notes that bring everything together.
- 3 tablespoons olive oil: A rich, fruity base for the dressing that helps meld the flavors.
- 1 tablespoon vinegar: Adds a bright acidity that lifts the salad and balances the sweetness.
- Salt and pepper, to taste: Essential seasoning to enhance every ingredient’s natural qualities.
How to Make Roasted Red Pepper Salad Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 425°F (220°C). This high temperature is perfect for roasting the red peppers quickly to get that beautifully charred skin that brings such incredible flavor.
Step 2: Roast the Peppers
Place the whole red bell peppers on a baking sheet and roast them for about 15 minutes. Make sure to turn the peppers halfway through roasting so they develop an even char all over. You want the skin to blister and blacken – this is the secret to their smoky taste.
Step 3: Cool and Peel
Once roasted, remove the peppers from the oven and cover them with plastic wrap. This steaming step for about 10 minutes loosens the skin, making it easy to peel off. After peeling, remove the seeds and slice the peppers into inviting strips that will become one of your salad’s star ingredients.
Step 4: Prepare the Vegetables
While the peppers cool, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the fresh parsley. Toss them all into a large mixing bowl to start building the vibrant base of your salad.
Step 5: Combine Ingredients
Add the roasted red pepper strips to the bowl with the other vegetables. This combination of fresh and smoky elements creates a stunning contrast that makes the salad truly addictive.
Step 6: Add Feta Cheese
Sprinkle the crumbled feta cheese over the salad. The feta’s creamy texture and salty tang will elevate every bite and complement the sweetness of the roasted peppers perfectly.
Step 7: Make and Toss Dressing
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined. Pour this delightful dressing over the salad and toss gently to coat all the ingredients evenly. Don’t be shy with tossing to ensure each mouthful has that perfect flavor balance.
Step 8: Adjust Seasoning and Serve
Taste the salad and adjust the seasoning with more salt or pepper if needed. Transfer to a serving platter and garnish with extra parsley if you want an added pop of color and freshness.
How to Serve Roasted Red Pepper Salad Recipe
Garnishes
This Roasted Red Pepper Salad Recipe shines even brighter with a few thoughtful garnishes. Try adding toasted pine nuts or sliced olives for texture and an extra burst of flavor. A drizzle of balsamic glaze can add a sweet tang that complements the smoky peppers beautifully.
Side Dishes
Serve this salad alongside grilled meats or seafood for a refreshing counterbalance. It’s fantastic with grilled chicken, lamb kebabs, or even alongside a simple pasta dish. The bright flavors make it a versatile side that enhances many meals.
Creative Ways to Present
For a crowd-pleasing presentation, layer the salad ingredients in a clear glass bowl to showcase the vibrant colors, or serve it in individual mason jars for a portable, picnic-friendly option. Adding some crusty bread on the side transforms it into a light, satisfying meal.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Red Pepper Salad Recipe keeps well in the fridge for up to 2 days when stored in an airtight container. The flavors actually deepen after resting a bit, but the feta can make the salad a little wetter over time, so give it a gentle toss before serving again.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh vegetables and feta cheese. Freezing would compromise the texture and freshness that make this salad so wonderful.
Reheating
Reheating is not recommended for this salad because it is meant to be served fresh and chilled. The crispness of the cucumber and the freshness of the herbs and dressing give it its charm, which is lost when warmed up.
FAQs
Can I use jarred roasted peppers instead of fresh ones?
Absolutely! If you’re short on time, jarred roasted peppers are a convenient substitute and still bring great flavor. Just be sure to drain them well to avoid watering down the salad.
What vinegar works best in this salad?
Red wine vinegar is a classic choice here, adding a nice tang without overpowering the other ingredients. You could also try sherry vinegar or apple cider vinegar for subtle flavor variations.
Is this salad gluten-free and vegan?
The salad is naturally gluten-free, but to make it vegan, simply omit the feta or substitute with a vegan cheese alternative. The other ingredients are all plant-based and fresh.
Can I prepare this salad in advance?
You can prepare the roasted peppers and chop the veggies a few hours ahead, but it’s best to dress the salad just before serving to keep everything crisp and vibrant.
What can I add to make this salad heartier?
Adding cooked quinoa, chickpeas, or even some toasted nuts can boost the salad’s protein content and make it more filling without altering the fresh flavor profile.
Final Thoughts
There’s something genuinely special about this Roasted Red Pepper Salad Recipe that makes it a standout at any table. Its perfect mix of smoky, sweet, tangy, and creamy elements comes together effortlessly, making it a dish you’ll want to revisit time and again. Give it a try, share it with friends, and watch how this simple, stunning salad becomes a fast favorite in your kitchen!
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Roasted Red Pepper Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Red Pepper Salad featuring smoky charred peppers combined with fresh cucumber, cherry tomatoes, red onion, and crumbled feta cheese, dressed in a simple olive oil and vinegar vinaigrette. Perfect as a light appetizer or side dish, this 30-minute recipe offers a delightful mix of textures and colors that brighten any meal.
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 (white or red wine vinegar recommended)
- 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 preheated oven for about 15 minutes, turning halfway through, until their skin is charred and blistered.
- Cool and Peel: Remove the roasted peppers from the oven, cover them with plastic wrap, and let them steam for 10 minutes. Afterward, peel off the charred skin, 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. Combine all these vegetables in a large mixing bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the other prepared vegetables.
- Add Feta Cheese: Sprinkle the crumbled feta cheese evenly over the salad mixture.
- Make Dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined to create a simple vinaigrette.
- Dress Salad: Pour the dressing over the salad and toss gently to ensure all ingredients are coated evenly.
- Adjust Seasoning: Taste the salad and add additional salt or pepper if desired to enhance the flavor.
- Serve: Transfer the salad to a serving platter and garnish with extra fresh parsley if you like before serving.
Notes
- Use gloves when peeling roasted peppers if desired to avoid skin irritation.
- You can substitute red wine vinegar with balsamic vinegar for a slightly sweeter dressing variation.
- For an extra touch of flavor, add a pinch of crushed red pepper flakes to the dressing.
- This salad can be made a few hours in advance and refrigerated to let flavors meld better.
- Serve chilled or at room temperature for the best taste experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
