Description
This Roasted Red Pepper Salad is a vibrant and flavorful dish featuring smoky roasted red peppers combined with fresh cucumber, cherry tomatoes, red onion, and crumbled feta cheese, all tossed in a simple olive oil and vinegar dressing. Perfect as a refreshing side or a light meal, this salad offers a delightful blend of textures and tastes 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
Cheese
- 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 for about 15 minutes, turning halfway through, until the skin is charred and blistered.
- Cool and Peel: Remove the roasted peppers from the oven and cover them with plastic wrap for 10 minutes to allow steaming. Then 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 these vegetables in a large bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the other vegetables.
- Add Feta: Sprinkle the crumbled feta cheese over the combined vegetables.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, salt, and pepper until well combined.
- Dress Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired to enhance the flavors.
- Serve: Transfer the salad to a serving platter and garnish with additional fresh parsley if preferred. Serve immediately for the best freshness.
Notes
- To peel peppers easily, steaming under plastic wrap after roasting is essential.
- You can use red wine vinegar or balsamic vinegar for slightly different flavor profiles.
- For a vegan version, omit feta cheese or substitute with a plant-based alternative.
- This salad can be chilled for up to 24 hours but is best served fresh.
- Adding toasted pine nuts or walnuts can provide extra crunch and richness.
