Best 2 Roasted Pepper Feta Salad Recipes
Roasted pepper feta salad is a refreshing and flavorful dish that can be enjoyed as a light lunch, a side dish at dinner, or as a snack. It is made with roasted bell peppers, feta cheese, and a simple dressing of olive oil, lemon juice, and herbs. The sweetness of the roasted peppers pairs perfectly with the salty feta cheese, and the dressing brings it all together. This salad is also a great way to get your daily dose of vegetables.
Here are our top 2 tried and tested recipes!
ROASTED PEPPER & FETA SALAD
This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
- Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
- Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.
ROASTED RED PEPPER SALAD WITH FETA, PORT AND SPICE VINAIGRETTE
Categories Salad Cheese Leafy Green Pepper Roast Feta Spice Bell Pepper Port Cinnamon Nutmeg Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.
Tips:
- For the best roasted peppers, choose ripe, unblemished bell peppers.
- Roast the peppers over an open flame or in a very hot oven until the skins are blackened and blistered.
- Once the peppers are roasted, immediately place them in a paper bag or covered container to steam. This will make it easier to peel the skins off.
- To make the dressing, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- In a large bowl, combine the roasted peppers, feta cheese, red onion, and Kalamata olives.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill for later.
Conclusion:
This roasted pepper feta salad is a simple but delicious dish that is perfect for a summer lunch or dinner. The roasted peppers are smoky and sweet, the feta cheese is salty and tangy, and the red onion and Kalamata olives add a bit of crunch and brininess. The dressing is light and flavorful, and it brings all of the ingredients together perfectly. Whether you serve it immediately or chill it for later, this salad is sure to be a hit.
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