Description
This vibrant Roasted Red Pepper Salad is a fresh and flavorful dish featuring sweet roasted red peppers combined with crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and a light olive oil and vinegar dressing. Perfect as a light lunch or a side salad, it boasts a wonderful balance of smoky, tangy, and fresh flavors.
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 and 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 peppers.
- Roast the Peppers: Place whole red bell peppers on a baking sheet and roast for about 15 minutes, turning halfway through until the skin is charred and blistered.
- Cool and Peel: Remove the peppers from the oven and cover with plastic wrap to steam for 10 minutes. Then 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. Place all these vegetables into a large bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the other vegetables and mix well.
- Add Feta: Sprinkle the crumbled feta cheese evenly over the salad ingredients.
- Make Dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until fully combined.
- 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 more salt or pepper as desired to enhance flavor.
- Serve: Transfer the salad to a serving platter and garnish with extra parsley if desired. Serve fresh and enjoy.
Notes
- To easily peel the peppers, steaming them in a covered bowl after roasting is crucial to loosening the skin.
- You can substitute red wine vinegar or balsamic vinegar for regular vinegar to add a different tang.
- For a dairy-free option, omit feta or replace with a vegan cheese alternative.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- Adding toasted nuts like pine nuts or walnuts can add extra crunch if desired.
