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