Name: Roasted Red Pepper Salad: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 large red bell peppers; 1 medium cucumber, diced; 1 cup cherry tomatoes, halved; ½ red onion, finely chopped; 1 cup feta cheese, crumbled; ¼ cup fresh parsley, chopped; 3 tablespoons olive oil; 1 tablespoon vinegar; Salt and pepper, to taste

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Why You’ll Love This Recipe

This salad offers a wonderful balance of smoky, fresh, and tangy flavors with minimal effort. Roasting the red peppers adds a rich depth that pairs beautifully with the crisp vegetables and creamy feta. The simple olive oil and vinegar dressing ties everything together for a bright and satisfying dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large red bell peppers
1 medium cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, finely chopped
1 cup feta cheese, crumbled
¼ cup fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon vinegar
Salt and pepper, to taste

Directions

Preheat Oven: Set your oven to 425°F (220°C) to roast the red peppers.
Roast the Peppers: Place whole red bell peppers on a baking sheet and roast for about 15 minutes, turning halfway, until the skin is charred and blistered.
Cool and Peel: Remove peppers from oven and cover with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove seeds, and slice into strips.
Prepare Vegetables: While peppers cool, dice cucumber, halve cherry tomatoes, finely chop red onion, and chop parsley. Place all into a large bowl.
Combine Ingredients: Add roasted red peppers to the bowl with the other vegetables.
Add Feta: Sprinkle crumbled feta cheese over the salad.
Make Dressing: Whisk together olive oil, vinegar, salt, and pepper in a small bowl until combined.
Dress Salad: Pour dressing over salad and toss gently to coat all ingredients evenly.
Adjust Seasoning: Taste and add more salt or pepper if desired.
Serve: Transfer to a serving platter and garnish with extra parsley if you like.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Add sliced black olives or capers for briny flavor.
Substitute goat cheese for feta for a milder taste.
Include fresh herbs like basil or mint for extra aroma.
Add toasted pine nuts or walnuts for crunch.

Storage/Reheating

Best served fresh, but can be refrigerated in an airtight container for up to 2 days.
No reheating needed—serve chilled or at room temperature.

FAQs

Can I roast the peppers on the stovetop?

Yes, you can char them over an open flame or under a broiler if preferred.

Can I prepare this salad in advance?

It’s best to prepare it the same day, but you can roast peppers and chop vegetables a day ahead.

Is this salad vegan-friendly?

Omit the feta cheese or use a plant-based cheese alternative.

Can I use canned roasted red peppers?

Fresh roasted peppers are preferred for best flavor, but canned can be used in a pinch.

How can I make this salad spicier?

Add thinly sliced jalapeños or a pinch of red pepper flakes to the dressing.

What can I serve this salad with?

It pairs well with grilled meats, seafood, or as a side to Mediterranean dishes.

Can I substitute the vinegar?

Yes, feel free to use apple cider vinegar or lemon juice.

Is it gluten-free?

Yes, this recipe is naturally gluten-free.

Can I add other vegetables?

Absolutely, bell peppers of different colors, radishes, or carrots would work well.

How long will leftovers last?

Store leftovers in the fridge and consume within 2 days for best freshness.

Conclusion

This Roasted Red Pepper Salad is a simple yet elegant dish that brings vibrant color and fresh flavor to your table. Easy to prepare and versatile, it’s perfect for summer meals, potlucks, or as a healthy side all year round. Enjoy the smoky sweetness of the roasted peppers combined with crisp veggies and tangy feta for a truly delightful salad experience.