Roasted Bell Peppers Salad
Bright, colorful, and bursting with Mediterranean flavors, this Roasted Bell Peppers Salad is a vibrant addition to any meal. Sweet red and yellow bell peppers are roasted to perfection, their smoky, charred skins peeled away to reveal tender, caramelized goodness. Combined with crisp mixed greens, juicy cherry tomatoes, tangy feta cheese, and a pop of fresh parsley, this salad offers layers of texture and taste in every bite. A zesty homemade dressing made with olive oil, red wine vinegar, a touch of honey, and minced garlic ties it all together, creating a harmony of flavors that's both refreshing and satisfying. Perfect as a light lunch, a side dish, or a stunning addition to any dinner table, this salad is as nourishing as it is beautiful. Ready in just 40 minutes, it’s a simple yet impressive recipe that will quickly become a favorite.
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Recipe Information
Ingredients
- 2 Red bell peppers
- 2 Yellow bell peppers
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 0.5 cup Feta cheese
- 2 tablespoons Fresh parsley
- 3 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
Wash and dry the red and yellow bell peppers. Place them on the prepared baking sheet.
Roast the bell peppers in the preheated oven for 20-25 minutes, turning them halfway through, until the skins are charred and blistered.
Remove the bell peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap or a plate to trap the steam. Let them sit for 10-15 minutes to loosen the skin.
While the peppers cool, prepare the other vegetables. Halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley.
Once the bell peppers are cool enough to handle, peel off the charred skin, remove the seeds and stem, and slice them into thin strips.
In a large salad bowl, combine the mixed salad greens, roasted bell pepper strips, cherry tomatoes, sliced red onion, feta cheese, and parsley.
In a small bowl, prepare the dressing by whisking together olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper.
Drizzle the dressing over the salad and gently toss to combine.
Serve immediately and enjoy your fresh Roasted Bell Peppers Salad!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 31.2 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 517 mg | 40% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1926 mg | 41% | |
*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.
