Roasted Pepper and Feta Salad
This Roasted Pepper and Feta Salad is bursting with smoky, tangy, and fresh flavors—a quick, vibrant dish perfect for any meal!
Servings: 4 servings
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
- to taste salt and pepper
Instructions
- 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.
- Once the peppers are cool enough to handle, peel off the charred skins. Remove the stems and seeds, then slice the peppers into strips or bite-sized pieces, depending on your preference.
- Thinly slice the red onion and finely chop the fresh parsley. Crumble the feta cheese so it’s ready to sprinkle over the salad.
- 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.
- 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!
Equipment
- Oven
- Baking Sheet
- Mixing bowl
- Small bowl
- Whisk
Notes
- Roast peppers over an open flame for a smokier flavor if you have a gas stove.
- Use fresh parsley and lemon juice for the best taste; avoid bottled lemon juice.
- Adjust seasoning before serving to suit your palate with extra salt, pepper, or lemon juice.
- This salad is delicious both at room temperature and chilled; avoid serving it too cold to keep flavors vibrant.
- Prepare the roasted peppers a day ahead and refrigerate; assemble salad just before serving for best texture.
