The Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe is truly one of those vibrant dishes that never fails to brighten up a meal. Imagine smoky, tender red peppers roasted to perfection, paired with crisp cucumber and juicy cherry tomatoes, all balanced by the creamy tang of feta and the lively punch of fresh parsley. This salad is not only a feast for your taste buds but also a colorful showstopper on any table. It’s simple to prepare, yet loaded with layers of flavor and texture that make every bite a delight. Whether you’re serving it as a refreshing side or a light main, this recipe brings warmth and freshness together beautifully.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this salad—the ingredients here are essential building blocks that each add their own magic touch. From the smoky depth of roasted red peppers to the bright freshness of herbs, every element contributes to the delicious harmony of this dish.
- 2 large red bell peppers: The star ingredient, roasted to bring out a smoky sweetness that defines the salad’s character.
- 1 medium cucumber, diced: Adds a cool, crisp crunch that balances the softness of the peppers.
- 1 cup cherry tomatoes, halved: Bursting with natural sweetness and juiciness, they brighten the overall flavor.
- ½ red onion, finely chopped: Introduces a mild, sharp bite that enhances the salad’s complexity.
- 1 cup feta cheese, crumbled: Creamy and salty, it beautifully complements the smoky peppers and fresh veggies.
- ¼ cup fresh parsley, chopped: Offers an herbaceous lift that brings freshness and color.
- 3 tablespoons olive oil: The dressing base that ties all the flavors together with a rich, fruity note.
- 1 tablespoon vinegar: Adds a tangy spark that balances the richness of the cheese and oil.
- Salt and pepper, to taste: Essential seasonings that bring out the best in every ingredient.
How to Make Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C). This high temperature is perfect for roasting the red peppers, allowing their skins to char beautifully while their flesh softens into sweet, smoky perfection.
Step 2: Roast the Red Peppers
Place the whole red bell peppers on a baking sheet and pop them into your hot oven. Roast for about 15 minutes, turning halfway through so every side gets those delicious blisters and char marks. This roasting step unlocks the peppers’ deep flavor and makes peeling a breeze.
Step 3: Cool and Peel the Peppers
Once roasted, remove the peppers and cover them with plastic wrap for around 10 minutes. This steaming step loosens their skins, making peeling easy and smooth. Afterward, peel away the charred skin, scoop out the seeds, and slice the flesh into thin, tender strips.
Step 4: Prepare the Fresh Vegetables
While the peppers cool, grab your cucumber, cherry tomatoes, red onion, and parsley. Dice the cucumber, halve the cherry tomatoes, finely chop the onion, and roughly chop the parsley. Toss these fresh veggies into a large bowl to start building layers of texture and flavor.
Step 5: Combine Roasted Peppers with Vegetables
Add the strips of roasted red peppers to your bowl of fresh ingredients. This beautiful mix now starts taking shape, blending smoky softness with crisp freshness in every bite.
Step 6: Add the Feta Cheese
Generously sprinkle the crumbled feta over the salad. The creamy, salty cheese adds richness and a wonderful contrast that complements the smoky peppers and fresh herbs perfectly.
Step 7: Make and Toss with the Dressing
Whisk together olive oil, vinegar, salt, and pepper in a small bowl until well combined. Pour this dressing over the salad and gently toss everything together so each ingredient is coated with flavor and shine.
Step 8: Final Seasoning and Serve
Give the salad a quick taste and adjust the seasoning with extra salt or pepper if needed. Transfer it to a serving platter, garnish with a bit more fresh parsley if you like, and prepare for compliments—the Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe is ready to enjoy!
How to Serve Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe
Garnishes
A sprinkle of additional fresh parsley or a few whole basil leaves can add an extra burst of color and herbal fragrance. You might also consider a light drizzle of good-quality extra virgin olive oil right before serving to make the salad even more luscious.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or lamb, or alongside a hearty grain dish such as quinoa or couscous. It’s a refreshing companion to Mediterranean-inspired feasts, yet light enough for a summer picnic or barbecue.
Creative Ways to Present
Serve it in a rustic wooden bowl or layered beautifully in a clear glass trifle dish to showcase the vibrant colors. For a fun twist, stuff roasted red pepper strips with some of the salad mixture for easy finger food or spread it atop toasted pita slices for a delightful appetizer.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely overnight, but the fresh herbs and vegetables are best enjoyed sooner rather than later to avoid wilting.
Freezing
Because this salad contains fresh vegetables and feta cheese, freezing is not recommended. The texture of cucumbers and tomatoes will suffer, becoming watery and mushy upon thawing, which will take away from the salad’s delightful crunch and freshness.
Reheating
This salad is best served chilled or at room temperature. If you prefer it slightly warmer, allow it to sit out for about 15 minutes after removing from the fridge to take the chill off, but avoid heating it in the microwave as this will melt the feta and affect the texture of the fresh ingredients.
FAQs
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! Jarred roasted red peppers are a fantastic shortcut and will still give you great flavor. Just be sure to drain them well to avoid excess liquid diluting your salad’s dressing.
What type of vinegar works best in this salad?
Red wine vinegar is my personal favorite for this dish because it adds a nice tang without overpowering the other flavors. However, white wine vinegar or even a light balsamic can work beautifully as well.
Is there a good substitute for feta cheese?
If you’re not a fan of feta or want a dairy-free option, try crumbled firm tofu with a bit of lemon juice and salt, or even a salty vegan cheese alternative to keep that creamy, tangy element.
Can this salad be made vegan?
Yes! Simply omit the feta or use your favorite plant-based cheese substitute. Everything else in the Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe is naturally vegan and deliciously fresh.
How long does it take to roast the peppers?
Roasting usually takes about 15 minutes at 425°F. You’ll want to turn the peppers halfway through so they char evenly and develop that wonderful smoky flavor.
Final Thoughts
I can’t recommend the Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe enough for anyone looking to add a splash of color and an explosion of flavor to their table. It’s the kind of dish you’ll find yourself making again and again because it’s easy, fresh, and endlessly satisfying. So grab those red peppers, fire up your oven, and get ready to fall in love with this vibrant salad that feels like a warm hug in every bite!
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Roasted Red Pepper Salad with Feta and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Red Pepper Salad is a vibrant and flavorful dish featuring charred red bell peppers combined with fresh cucumber, cherry tomatoes, red onion, and creamy feta cheese. Tossed in a simple olive oil and vinegar dressing with fresh parsley, this salad is perfect as a refreshing appetizer or a light meal. The slow-roasting technique enhances the natural sweetness and smoky aroma of the peppers, making it an easy yet impressive recipe to prepare in just 30 minutes.
Ingredients
Vegetables
- 2 large red bell peppers
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dairy
- 1 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the red peppers evenly.
- Roast the Peppers: Place the whole red bell peppers on a baking sheet and roast for about 15 minutes, turning halfway through cooking until the skin is charred and blistered for a smoky flavor.
- Cool and Peel: Remove the peppers from the oven and cover them with plastic wrap for 10 minutes to steam. This makes peeling easier. Then peel off the charred skin, remove the seeds, and slice the peppers into strips.
- Prepare Vegetables: While the peppers cool, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop the parsley. Combine all these vegetables in a large mixing bowl.
- Combine Ingredients: Add the roasted red pepper strips to the bowl with the fresh vegetables to build the salad’s base.
- Add Feta: Sprinkle the crumbled feta cheese evenly over the mixed vegetables and roasted peppers for a creamy texture and tangy flavor.
- Make Dressing: In a small bowl, whisk together olive oil, vinegar, salt, and pepper until well combined to create a simple and light dressing.
- Dress Salad: Pour the dressing over the salad ingredients and toss gently to ensure all components are evenly coated with flavor.
- Adjust Seasoning: Taste the salad and add additional salt or pepper if needed to suit your preference.
- Serve: Transfer the salad to a serving platter and garnish with extra fresh parsley if desired before serving.
Notes
- For easier peeling, do not skip covering the roasted peppers with plastic wrap to steam.
- Use red wine vinegar or balsamic vinegar as alternatives for different flavor profiles.
- This salad can be prepared a few hours ahead; store in the refrigerator and toss before serving to refresh flavors.
- Ommit feta cheese to make it vegan and add more herbs for extra freshness.
- Serve with crusty bread to make it a more substantial meal.
