Roasted Pepper and Feta Salad

If you’re looking for a vibrant, flavorful, and easy-to-make dish that will brighten up your meal, the Roasted Pepper and Feta Salad is exactly what you need. This salad combines the smoky sweetness of roasted bell peppers with the creamy tang of feta cheese, fresh herbs, and a zesty lemon dressing. It’s perfect as a side dish, a light lunch, or even a colorful addition to your dinner table. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is straightforward, quick, and sure to impress your taste buds.

Why This Recipe Is a Must-Try

The magic of this Roasted Pepper and Feta Salad lies in its simplicity and bold flavors. Roasting the bell peppers enhances their natural sweetness and adds a depth of flavor that elevates the salad beyond the ordinary. The feta cheese brings a salty, creamy contrast that balances the smoky peppers perfectly. Fresh parsley and red onion add brightness and a touch of crunch, while a simple lemon and olive oil dressing ties everything together with a refreshing finish. This salad is not just delicious but also packed with nutrients, making it a wholesome choice for any meal.

Plus, it’s incredibly versatile—easy to prepare ahead of time, and it pairs beautifully with grilled meats, fish, or as a standalone vegetarian option. If you love Mediterranean-inspired flavors, you’ll find this salad irresistible.

Ingredients

• 2 large bell peppers (1 red and 1 yellow), roasted and sliced
• 1 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

How To Make Roasted Pepper and Feta Salad

Step 1: Roast the Bell Peppers

Preheat your oven to 450°F (230°C). Place the whole red and yellow bell peppers on a baking sheet lined with parchment paper or foil. Roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and blistered all over. Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl tightly with plastic wrap or a plate to let the peppers steam for about 10 minutes. This steaming process helps loosen the skins, making them easier to peel.

Step 2: Peel and Slice the Peppers

Once the peppers are cool enough to handle, peel off the charred skins. Don’t worry if a little skin remains; it adds to the smoky flavor. Remove the stems and seeds, then slice the peppers into strips or bite-sized pieces, depending on your preference.

Step 3: Prepare the Salad Ingredients

Thinly slice the red onion and finely chop the fresh parsley. Crumble the feta cheese so it’s ready to sprinkle over the salad.

Step 4: Make the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper. This simple dressing will enhance the natural flavors of the roasted peppers and feta without overpowering them.

Step 5: Toss and Serve

In a large mixing bowl, combine the roasted pepper slices, red onion, and parsley. Pour the dressing over the salad and toss gently to combine. Finally, sprinkle the crumbled feta cheese on top. Give the salad one last gentle toss or leave the feta on top for a pretty presentation.

Serve immediately at room temperature or chilled for a refreshing twist. Enjoy this vibrant salad on its own or alongside your favorite dishes!

Expert Tips

• Roasting peppers over an open flame: If you have a gas stove, you can roast the peppers directly over the flame for an even smokier flavor.
• Use fresh ingredients: Fresh parsley and lemon juice make a big difference in flavor—avoid bottled lemon juice if possible.
• Adjust seasoning: Taste the salad before serving and add extra salt, pepper, or lemon juice to suit your palate.
• Serve at the right temperature: This salad is delicious both at room temperature and chilled; just avoid serving it too cold as the flavors can be muted.
• Make ahead: Roast the peppers a day in advance and keep them refrigerated. Assemble the salad just before serving for the best texture.

Variations and Customizations

• Add nuts: Toasted pine nuts or walnuts add crunch and a nutty flavor that pairs wonderfully with the creamy feta.
• Include olives: Kalamata or green olives bring a salty, briny kick to the salad.
• Spice it up: Add a pinch of red pepper flakes or finely chopped fresh chili for a bit of heat.
• Herb swap: Try substituting parsley with fresh basil, mint, or cilantro for a different herbaceous note.
• Grain bowl addition: Serve the salad over cooked quinoa, farro, or couscous to make it a more substantial meal.

Dietary Adaptations

This Roasted Pepper and Feta Salad is naturally vegetarian and gluten-free, making it suitable for many dietary preferences. For a vegan version, replace the feta cheese with a plant-based cheese alternative or omit it altogether and add extra nuts or avocado for creaminess. The olive oil and lemon dressing is both dairy-free and nut-free, so it fits well into many diets. Adjust salt and seasoning as needed to keep it tasty and balanced.

How to Store Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, but note that the salad is best enjoyed fresh to maintain the texture of the roasted peppers and crispness of the onions. If the salad has been dressed, the peppers may soften over time, so consider storing the dressing separately if you plan to keep leftovers longer. Before serving leftovers, give the salad a gentle stir and add a splash of fresh lemon juice or olive oil if needed to revive the flavors.

FAQ

Can I use other colors of bell peppers for this salad?

Absolutely! You can use green, orange, or any combination of bell peppers. Each color offers a slightly different flavor profile, with green being a bit more bitter and orange slightly sweeter, but all work beautifully roasted.

How do I know when the peppers are roasted enough?

When the skins are blistered, charred, and blackened in spots, your peppers are ready. The roasting process should take about 20-25 minutes at a high temperature, and the peppers should feel soft when pierced with a fork.

Is it necessary to peel the peppers after roasting?

Peeling the skins is recommended to remove the tough, bitter outer skin and reveal the tender flesh underneath. However, a few bits of charred skin can add smoky flavor if you don’t mind the texture.

Can I prepare this salad ahead of time?

Yes! Roast and peel the peppers a day ahead, then assemble the salad just before serving for the best texture and flavor. If you must prepare it fully in advance, store the dressing separately and add it just before serving.

Conclusion

The Roasted Pepper and Feta Salad is a celebration of simple, vibrant ingredients that come together to create something truly special. Its smoky sweetness, creamy tang, and fresh brightness make it an irresistible addition to any meal. Easy to prepare and adaptable to your tastes, this salad is a perfect way to enjoy the bold flavors of roasted peppers paired with salty feta cheese. Whether you’re serving it as a side, a light lunch, or part of a larger spread, it’s sure to become a favorite in your recipe collection. Give it a try, and watch this colorful salad become a staple in your kitchen!

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