Description
Roasted Red Pepper Salad is a vibrant, refreshing dish that bursts with flavor and color. Featuring smoky roasted red peppers paired with crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese, this salad is perfect for picnics or as a stunning side at any gathering. With its simple preparation and endless customization options, it’s an ideal choice for both novice and experienced cooks alike.
Ingredients
Scale
- 2 large red bell peppers
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place whole red bell peppers on a baking sheet lined with parchment paper and roast for 25–30 minutes until the skins are charred.
- Transfer the roasted peppers to a bowl covered with plastic wrap to steam for 15 minutes. Once cooled slightly, peel off the skins and remove seeds. Slice peppers.
- While cooling, chop cucumber and halve cherry tomatoes; thinly slice red onion.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- In a large bowl, combine sliced roasted peppers, cucumber, tomatoes, onion, and feta cheese. Drizzle dressing over the top and toss gently to coat.
- Garnish with fresh herbs before serving or refrigerate for half an hour to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 370mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg