Roasted Red Pepper Salad Recipe
Roasted red pepper salad features charred sweet peppers with tangy vinaigrette, fresh herbs, and briny olives. Smoky peppers contrast creamy feta and crisp greens in this vibrant Mediterranean side perfect for grilled meats or as a mezze platter star.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 large red bell peppers
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Kalamata olives pitted
- 2 tbsp capers drained
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled
- 1 tbsp pine nuts toasted
Instructions
- 1. Preheat broiler or prepare grill. Char peppers on all sides until blackened, 15-20 minutes.
- 2. Transfer to bowl, cover with plastic wrap 15 minutes. Peel off charred skins, remove seeds.
- 3. Slice peppers into 1/2-inch strips. Whisk olive oil, vinegar, garlic, paprika, salt, and pepper.
- 4. Arrange peppers on platter. Scatter olives, capers, parsley, feta, and pine nuts.
- 5. Drizzle with dressing. Let marinate 30 minutes before serving.
Notes
- Char peppers over open flame for best smoky flavor.
- Make ahead; flavors improve after 24 hours.
- Serve room temperature. Vegan option: omit feta.
Nutrition
- Serving Size: 3/4 cup
- Calories: 160
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: roasted red pepper salad, charred pepper salad, mediterranean pepper salad