Description
A vibrant and flavorful Mediterranean Roasted Red Pepper Salad featuring charred red bell peppers tossed in a zesty garlic-lemon dressing, garnished with fresh parsley and optional feta cheese for a delightful, healthy side dish or light meal.
Ingredients
Scale
Salad
- 4 large red bell peppers
Dressing
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled feta cheese (optional)
Instructions
- Preheat and Roast Peppers: Preheat your oven to 425°F. Place whole red bell peppers on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until the skins become charred and blistered.
- Steam Peppers: Remove the roasted peppers from the oven and immediately transfer them to a bowl. Cover tightly with plastic wrap or a lid to steam for 10 minutes, which helps loosen the skins for easy peeling.
- Prepare Peppers: After steaming, peel off the skins carefully, then remove the stems and seeds. Slice the peeled peppers into strips and place them in a serving bowl.
- Make Dressing: In a small bowl, whisk together the olive oil, minced garlic, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well combined.
- Toss and Garnish: Pour the dressing over the sliced peppers and toss gently to ensure all pieces are well coated. Sprinkle chopped fresh parsley and crumbled feta cheese over the top if using.
- Serve: Serve the salad at room temperature or chilled according to your preference. It can also be made a day ahead to allow the flavors to meld beautifully.
Notes
- Add thinly sliced red onions or olives for extra flavor and texture.
- This salad can be prepared a day in advance and stored in the refrigerator to enhance the taste.
- Use fresh parsley and quality olive oil for the best flavor.
- Feta cheese is optional and can be omitted for a dairy-free variation.
