Description
This Roasted Red Pepper Salad is a delightful Mediterranean dish bursting with flavors. Roasting red bell peppers enhances their sweetness and adds a smoky depth to the salad. The combination of tangy red wine vinegar, aromatic garlic, and briny capers creates a perfect balance of flavors. This salad is versatile and pairs well with various dishes, making it a great addition to your meal.
Ingredients
Scale
Roasted Red Pepper Salad:
- 4 large red bell peppers
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons capers, drained
Instructions
- Preheat the oven: Preheat the oven to 450°F (230°C).
- Roast the peppers: Place whole red bell peppers on a baking sheet and roast for 20–25 minutes until charred. Peel, remove seeds, and slice into strips.
- Prepare the dressing: Whisk olive oil, red wine vinegar, garlic, red pepper flakes, salt, and black pepper in a bowl.
- Combine ingredients: Add roasted pepper strips, parsley, capers, and feta. Toss to coat.
- Chill and serve: Chill for 15–30 minutes before serving. Enjoy cold or at room temperature.
Notes
- You can roast the peppers ahead and store in the fridge for up to 3 days.
- For a dairy-free version, omit the feta cheese.
- This salad pairs well with grilled meats, crusty bread, or as part of a mezze platter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 5g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 8mg
