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
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
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
