Roasted Pepper Salad
A vibrant and smoky Mediterranean-inspired salad bursting with sweet bell peppers, garlic, and tangy vinaigrette.
Ingredients
- •4 large red bell peppers
- •2 large yellow bell peppers
- •3 tablespoons extra virgin olive oil
- •1 tablespoon red wine vinegar
- •2 cloves garlic, minced
- •2 tablespoons fresh parsley, chopped
- •50g feta cheese, crumbled
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) 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 all over.
- 4
Transfer the hot peppers immediately 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 using your fingers, then remove and discard the stems, cores, and seeds. Slice the flesh into strips.
- 6
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and black pepper to create the dressing.
- 7
Arrange the sliced roasted peppers on a serving platter and drizzle the dressing evenly over them.
- 8
Scatter the chopped fresh parsley and crumbled feta cheese on top, then let the salad marinate at room temperature for 20 minutes before serving.
💡 Chef tips
- You can roast the peppers a day in advance and store them in the refrigerator until ready to assemble.
- For extra smoky flavor, char the peppers directly over an open gas burner or outdoor grill.
- To make this vegan-friendly, simply omit the feta cheese or substitute it with toasted pine nuts.
✅ How it should turn out
The finished salad should feature tender, silky pepper strips bathed in a fragrant garlic dressing, offering a smoky, sweet, and tangy flavor profile.