Description
A refreshing and vibrant Roasted Red Pepper Salad that combines roasted bell peppers with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 2 large red bell peppers
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F. Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will make peeling easier.
- Once cooled, peel the skin off the peppers, remove the stems and seeds, and slice them into strips.
- In a large bowl, combine the roasted red pepper strips, diced cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Sprinkle the crumbled feta cheese on top before serving.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Substitute the feta cheese with goat cheese or omit it for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg