Description
This Roasted Red Pepper Salad is a vibrant and flavorful dish featuring charred, sweet red peppers combined with fresh cucumber, cherry tomatoes, red onion, and tangy feta cheese. Tossed in a simple olive oil and vinegar dressing, this easy-to-make salad offers a perfect balance of smoky, fresh, and creamy textures, ideal as a light meal or a side dish.
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 bell peppers.
- Roast the Peppers: Place whole red bell peppers on a baking sheet and roast for about 15 minutes, turning them halfway through, until the skin is charred and blistered evenly on all sides.
- Cool and Peel: Remove the peppers from the oven and cover them with plastic wrap for 10 minutes to allow them to steam. After steaming, 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 fresh parsley. Combine all these vegetables in a large mixing bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the other fresh vegetables.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the combined vegetables in the bowl.
- Make Dressing: In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined to create the salad dressing.
- Dress Salad: Pour the dressing over the salad and gently toss all the ingredients to evenly coat them without breaking the vegetables or cheese.
- Adjust Seasoning: Taste the salad and add more salt or pepper as needed to suit your preference.
- Serve: Transfer the salad onto a serving platter and garnish with additional fresh parsley if desired. Serve immediately.
Notes
- Roasting the peppers enhances their sweetness and adds a smoky flavor to the salad.
- Covering the hot peppers with plastic wrap helps loosen the skin for easy peeling.
- Use red wine vinegar or apple cider vinegar for a slightly different tang.
- This salad pairs well with grilled meats or can be served as a light vegetarian main dish.
- Can be made a few hours ahead and refrigerated; add dressing just before serving to keep it fresh.
