Roasted Pepper Salad Piperies Orektiko
Celebrate the vibrant flavors of the Mediterranean with Roasted Pepper Salad (Piperies Orektiko), a simple yet irresistible Greek appetizer bursting with smoky sweetness and fresh herbs. This colorful dish features roasted red and yellow bell peppers that are charred to perfection, tenderly peeled, and tossed in a tangy dressing of extra virgin olive oil, red wine vinegar, and garlic. Finished with a sprinkle of fresh parsley and an optional crumble of creamy feta cheese, this salad is as versatile as it is delicious. Perfect as a light starter, a side dish for grilled meats or seafood, or served with warm crusty bread, this recipe is a must-try for lovers of bold, rustic flavors. Ready in under an hour and naturally gluten-free, it’s a crowd-pleasing addition to any table!
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Recipe Information
Ingredients
- 3 large red bell peppers
- 3 large yellow bell peppers
- 3 tablespoons extra virgin olive oil
- 2 small garlic cloves
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.25 cups optional crumbled feta cheese
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the bell peppers, then place them whole on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20-25 minutes, turning them halfway through, until their skins are charred and blistered.
Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap or a lid to let the peppers steam for 10 minutes. This will make it easier to peel their skins.
While the peppers are steaming, finely mince the garlic cloves and chop the parsley. Set aside.
After steaming, peel the charred skins off the peppers and discard them. Remove the stems and seeds. Slice the peppers into long thin strips.
In a large mixing bowl, combine the roasted pepper strips, olive oil, garlic, red wine vinegar, sea salt, and black pepper. Toss gently to coat the peppers in the dressing.
Transfer the salad to a serving platter and sprinkle with chopped parsley. If desired, top with crumbled feta cheese for added flavor.
Serve the Roasted Pepper Salad Piperies Orektiko at room temperature with crusty bread or as a side to grilled meats and seafood.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 44.6 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2478 mg | 53% | |
*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.
