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Roasted Red Pepper Salad

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  • Author: clara
  • Prep Time: 15 minutes (plus steaming)
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings 1x
  • Category: Salad / Appetizer
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Bright and vibrant salad featuring sweet roasted red peppers dressed in a tangy, herby vinaigrette – refreshing and full of Mediterranean flavor.

Ingredients

Scale
  • 4 large red bell peppers
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil or mint, chopped (optional)
  • 1–2 tbsp crumbled feta cheese (optional garnish)

Instructions

  1. Preheat oven to 450 °F (230 °C). Line a baking sheet with foil.
  2. Place whole red peppers on the sheet and roast for 20–25 minutes, turning occasionally, until skin is blistered and charred.
  3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
  4. Peel off skins, remove stems and seeds, and slice peppers into strips.
  5. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
  6. Arrange pepper strips on a serving platter. Drizzle with the dressing, then sprinkle with parsley and basil or mint.
  7. If desired, top with crumbled feta cheese for a creamy contrast.
  8. Let the salad rest for 10 minutes before serving to allow flavors to meld.

Notes

  • Can be made ahead and chilled—flavors develop even more after a few hours.
  • Swap red wine vinegar for balsamic for a sweeter twist.
  • Add toasted pine nuts or sliced olives for extra texture.
  • Serve alongside grilled meats or fish, or atop crostini for a delicious appetizer.

Nutrition

  • Serving Size: 1 cup
  • Calories: 80 kcal
  • Sugar: 5 g
  • Sodium: 200 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Find it online: https://recipe.ukfinda.com/roasted-red-pepper-salad.htm