Description
Greek roasted red pepper salad blends Mediterranean flavors with zesty herbs and tangy feta. Fresh vegetables and a simple vinaigrette create a perfect summer side dish you’ll want to savor at every meal.
Ingredients
Scale
- 4 large red bell peppers (roasted, peeled, and sliced)
- ¼ cup red onion (thinly sliced)
- 2 tbsps extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tbsps fresh parsley (chopped)
- 1 garlic clove (minced)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional, for extra smokiness)
- Crumbled feta cheese (optional)
- Toasted pine nuts (optional)
- Kalamata olives (optional)
Instructions
- Roasting Peppers: Position bell peppers in a scorching 450F (230C) oven, rotating periodically until their exterior becomes dramatically blackened and intensely caramelized with deep blistered surfaces.
- Steaming Preparation: Transfer roasted peppers immediately into a sealed container, allowing them to steam for 10 minutes to facilitate skin removal and soften the pepper’s texture.
- Pepper Preparation: Delicately peel away the charred exterior, remove seeds and membranes, then slice peppers into elegant, uniform strips revealing their tender flesh.
- Salad Assembly: Combine roasted pepper strips with finely chopped red onion and fresh parsley in a spacious mixing bowl, creating a vibrant foundational mixture.
- Dressing Creation: Whisk olive oil, red wine vinegar, minced garlic, salt, cracked black pepper, and smoky paprika together, constructing a robust and aromatic dressing that will elevate the salad’s flavor profile.
- Flavor Infusion: Generously drizzle the dressing over the pepper mixture, thoroughly tossing to ensure every ingredient becomes luxuriously coated and harmoniously integrated.
- Marination and Garnishing: Allow the salad to rest for 15 minutes, enabling flavor melding, then optionally embellish with crumbled feta, toasted pine nuts, or Kalamata olives to introduce textural complexity.
Notes
- Char Peppers Precisely: Achieve deep blackening by rotating peppers every 5-7 minutes in high heat, ensuring even caramelization without burning.
- Steam for Easy Peeling: The sealed container technique allows pepper skins to separate naturally, making removal smooth and preventing flesh damage.
- Dress Strategically: Let salad marinate at room temperature to allow flavors to develop fully; avoid refrigeration immediately after dressing to maintain optimal taste intensity.
- Customize Texture: Adjust pepper slice thickness based on preference – thinner strips provide delicate mouthfeel, while thicker cuts offer more substantial bite and rustic presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3
- Calories: 120
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg