Greek Roasted Pepper Salad
Bright, bold, and brimming with Mediterranean flavors, this Greek Roasted Pepper Salad is a vibrant addition to any meal! Featuring a trio of roasted red, yellow, and green bell peppers, this dish captures the smoky sweetness of perfectly blistered peppers, complemented by tangy crumbles of feta cheese and briny Kalamata olives. Tossed with a zesty olive oil and red wine vinegar dressing infused with garlic and oregano, this salad is finished with the fresh, herbaceous notes of parsley and mint. Perfect as a refreshing side dish or a light stand-alone lunch, this salad is as nutritious as it is flavorful. Ready in just 40 minutes, it’s an effortless way to transport your taste buds straight to Greece.
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 2 whole yellow bell peppers
- 1 whole green bell peppers
- 3 tablespoons olive oil
- 1 small red onion
- 100 grams feta cheese
- 50 grams pitted Kalamata olives
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 220°C (425°F).
Wash the red, yellow, and green bell peppers thoroughly and pat them dry.
Place the whole peppers on a baking sheet lined with parchment paper. Roast them in the oven for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
Once roasted, transfer the peppers to a large bowl and cover tightly with plastic wrap. Allow them to steam for 10 minutes to make the skins easier to remove.
While the peppers are steaming, thinly slice the red onion and chop the fresh parsley and mint. Set these aside.
Peel the skins off the roasted peppers, then remove the stems, seeds, and membranes. Slice the peppers into thin strips.
In a small bowl, prepare the dressing by whisking together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
In a large salad bowl, combine the roasted pepper strips, sliced red onion, feta cheese crumbles, and Kalamata olives.
Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
Sprinkle the chopped parsley and mint over the top for a fresh garnish.
Serve immediately or chill in the refrigerator for 15-20 minutes to enhance the flavors.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 22.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 724 mg | 56% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
