Description
Roasted Red Pepper Salad is a vibrant and flavorful dish that elevates simple ingredients into a stunning culinary experience. With sweet, smoky roasted red peppers paired with juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, this salad is perfect for any occasion—from summer picnics to cozy weeknight dinners. Easy to prepare and visually appealing, it promises to impress your guests while satisfying your taste buds.
Ingredients
Scale
- 2 large red bell peppers
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil leaves, torn
- 3 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (230°C). Roast whole red bell peppers on a parchment-lined baking sheet for 25-30 minutes until charred.
- Place roasted peppers in a bowl, cover to steam for 10-15 minutes. Peel off skins and slice into strips.
- While cooling, chop cherry tomatoes and cucumber into bite-sized pieces.
- In a large bowl, combine chopped tomatoes, cucumber, roasted peppers, feta cheese, and basil. Drizzle with balsamic vinegar and season with salt and pepper.
- Toss gently until mixed well. Serve immediately or chill for later enjoyment.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: For added protein, consider incorporating grilled chicken or chickpeas. Substitute feta with goat cheese for a different flavor profile. Keep the salad refrigerated in an airtight container for up to three days.