Roasted Pepper Salad
A vibrant and smoky Mediterranean salad featuring tender roasted bell peppers tossed in garlic, olive oil, and fresh herbs.
Ingredients
- •4 large red and yellow bell peppers
- •3 tablespoons extra virgin olive oil
- •1 tablespoon red wine vinegar
- •2 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •2 ounces feta cheese, crumbled (optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) or prepare a gas grill.
- 2
Place the whole bell peppers on a baking sheet lined with parchment paper.
- 3
Roast the peppers for 30 to 35 minutes, turning them halfway through, until the skins are charred and blistered.
- 4
Transfer the hot peppers to a bowl and cover tightly with plastic wrap to trap the steam, letting them rest for 15 minutes.
- 5
Peel the charred skins off the peppers, remove the stems and seeds, and slice the flesh into thin strips.
- 6
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper.
- 7
Arrange the sliced roasted peppers on a serving platter and pour the dressing evenly over them.
- 8
Scatter the chopped parsley and crumbled feta cheese (if using) over the top, and let the salad marinate at room temperature for at least 20 minutes before serving.
💡 Chef tips
- To save time, you can roast the peppers a day in advance and store them in the refrigerator.
- Omit the feta cheese to keep the recipe strictly pareve and vegan-friendly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, tasting even better as they marinate.
✅ How it should turn out
The finished salad should look glossy and colorful with tender, melt-in-your-mouth pepper strips, smelling aromatic of garlic and olive oil, and offering a sweet, smoky, and tangy flavor profile.