Description
A smoky, Mediterranean-inspired salad featuring charred red peppers with feta cheese, fresh herbs, and a tangy vinaigrette
Ingredients
Scale
- 6 large red bell peppers
- 1/4 cup extra virgin olive oil, divided
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 oz feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons capers, drained
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
- 2. Place peppers on baking sheet, drizzle with 1 tablespoon olive oil and rub to coat.
- 3. Roast 25-30 minutes, turning every 8-10 minutes until skins are charred and blistered.
- 4. Transfer peppers to a bowl, cover with plastic wrap and steam for 15 minutes.
- 5. Whisk remaining olive oil, vinegar, garlic, salt, and pepper for dressing.
- 6. Peel charred skin from peppers, remove stems and seeds, slice into strips.
- 7. Arrange pepper strips on serving platter and toss with dressing.
- 8. Top with feta, herbs, onion, and capers.
- 9. Sprinkle with red pepper flakes if desired.
- 10. Let sit 20 minutes at room temperature before serving.
Notes
Store covered in refrigerator up to 4 days. Bring to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 7g
- Sodium: 285mg
- Fat: 11g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g