Mediterranean Roasted Tri Color Bell Pepper Salad
Bursting with vibrant colors and bold, fresh flavors, this Mediterranean Roasted Tri Color Bell Pepper Salad is a feast for both the eyes and the palate. Featuring smoky roasted red, yellow, and orange bell peppers, this dish is elevated with briny Kalamata olives, creamy crumbled feta, and a fragrant mix of parsley and basil. A tangy red wine vinegar and olive oil dressing ties everything together, while a hint of garlic adds depth. Perfect as a refreshing side dish or a light, standalone meal with crusty bread, this salad is ready in just 40 minutes and makes an ideal addition to your Mediterranean recipe collection. Whether you're entertaining or meal-prepping, this salad is sure to impress with its wholesome ingredients and irresistibly savory-sweet flavor profile.
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Recipe Information
Ingredients
- 1 piece Red bell pepper
- 1 piece Yellow bell pepper
- 1 piece Orange bell pepper
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh basil
- 0.33 cup Kalamata olives
- 0.25 cup Crumbled feta cheese
- 2 pieces Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil.
Wash the bell peppers and place them whole on the baking sheet.
Roast the peppers for 20-25 minutes, turning them once halfway through, until they are soft and their skin is charred and blistered.
Remove the peppers from the oven and place them in a large bowl. Cover the bowl with a plate or plastic wrap to allow the peppers to steam for 10 minutes. This will help loosen their skins.
While the peppers are steaming, finely chop the parsley and basil, and mince the garlic cloves.
Once the peppers are cool enough to handle, peel off the charred skin, remove the stems and seeds, then slice the peppers into thin strips.
In a large salad bowl, combine the roasted pepper strips, chopped herbs, minced garlic, Kalamata olives, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create a dressing.
Pour the dressing over the salad, and gently toss everything together until evenly coated.
Refrigerate the salad for 15-20 minutes before serving to allow the flavors to meld together.
Serve the Mediterranean Roasted Tri Color Bell Pepper Salad as a side dish or enjoy it on its own with crusty bread.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 8.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1034 mg | 22% | |
*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.
