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.