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Roasted Red Pepper Salad

A vibrant salad featuring roasted red peppers, mixed greens, and creamy feta cheese, perfect for any gathering or cozy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 large roasted red peppers Roasted at home or jarred
  • 4 cups lettuce or mixed greens Use fresh produce
  • 1 cup crumbled feta cheese High-quality feta recommended
For the Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C). Cut the bell peppers in half, remove the seeds and stems, and place them skin-side up on a lined baking sheet. Roast in the oven for 20-25 minutes until the skins are blistered and charred. Let them cool, peel off the skins, and slice the peppers.
  2. In a large salad bowl, place the mixed greens or lettuce.
Assembly
  1. Heap the sliced roasted peppers on top of the mixed greens. Sprinkle the crumbled feta cheese generously over the salad.
  2. Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper, then gently toss everything together.
Serving
  1. Serve immediately as a side dish or enjoy it as a light main.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed cold but can be warmed in a skillet if preferred.