Description
This vibrant Roasted Red Pepper Salad combines the smoky sweetness of oven-roasted red bell peppers with fresh cucumbers, juicy cherry tomatoes, crisp red onion, and tangy feta cheese. Tossed with a simple olive oil and vinegar dressing, this salad is a refreshing and colorful side dish perfect for any meal, ready in just 30 minutes.
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
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the red peppers.
- Roast the Peppers: Place whole red bell peppers on a baking sheet and roast them in the oven for about 15 minutes, turning them halfway through the cooking time until the skin is charred and blistered.
- Cool and Peel: Remove the peppers from the oven and cover them with plastic wrap for 10 minutes to allow the peppers to steam, which makes peeling easier. Once cooled, peel off the charred skin, remove the 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 of these vegetables in a large mixing bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the other vegetables, mixing them together.
- Add Feta: Sprinkle the crumbled feta cheese over the salad ingredients.
- Make Dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until fully combined to create a simple dressing.
- Dress Salad: Pour the dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated.
- Adjust Seasoning: Taste the salad and add additional salt or pepper as desired to suit your preference.
- Serve: Transfer the salad to a serving platter and garnish with extra parsley if you like before serving.
Notes
- Roasting the peppers adds a lovely smoky flavor; alternatively, you can grill them for a similar effect.
- Make sure to steam the peppers under plastic wrap after roasting for easier peeling.
- For added crunch, consider adding toasted nuts like pine nuts or walnuts.
- This salad can be served chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
