Description
Delightful Mediterranean roasted red pepper salad brings sun-drenched flavors to your table with ease. Zesty herbs, tangy feta, and smoky peppers create a refreshing dish you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 4 large red bell peppers (roasted, peeled, and sliced)
- ¼ cup red onion, thinly sliced
Herbs and Seasonings:
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for extra smokiness)
Dressing and Optional Additions:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Optional Toppings:
- Crumbled feta cheese
- Toasted pine nuts
- Kalamata olives
Instructions
- Carefully char red bell peppers in a scorching oven at 450F (230C), rotating them periodically until their exterior transforms into a deep, blackened landscape. The peppers should appear dramatically blistered and intensely caramelized.
- After roasting, immediately transfer the peppers to a sealed container, allowing them to steam and soften for approximately 10 minutes. This technique helps loosen the charred skin for effortless removal.
- Gently peel away the blackened exterior, revealing the tender pepper flesh underneath. Carefully eliminate seeds and membranes, then slice the peppers into delicate, uniform strips.
- Create a vibrant base by combining the roasted pepper strips with finely chopped red onion and freshly chopped parsley in a spacious mixing bowl.
- Craft a zesty dressing by whisking together robust olive oil, tangy red wine vinegar, pungent minced garlic, seasoning with salt, cracked black pepper, and a hint of smoky paprika for depth.
- Drizzle the aromatic dressing over the pepper mixture, gently tossing to ensure every ingredient is luxuriously coated and harmoniously blended.
- Allow the salad to rest and marinate for a minimum of 15 minutes, enabling the flavors to meld and intensify. This resting period elevates the overall taste profile.
- Enhance the dish with optional garnishes like crumbled feta cheese, toasted pine nuts, or briny Kalamata olives to introduce additional texture and complexity.
Notes
- Roasting peppers at high heat caramelizes their natural sugars, creating a sweeter, more intense flavor profile that transforms the vegetable’s taste.
- Steaming roasted peppers after charring helps loosen the skin, making peeling easier and preventing burns while preserving the peppers’ tender texture.
- Use fresh, vibrant red bell peppers for the most robust color and sweetest taste, avoiding peppers with soft spots or wrinkled skin.
- Marinating the salad allows the flavors to meld together, with the vinegar and olive oil softening the onions and infusing the peppers with a tangy, rich essence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 95
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg