Roasted Red Pepper Salad with Feta and Herbs

Why You’ll Love This Recipe

I make this roasted red pepper salad whenever I need a side dish that feels both effortless and impressive. It’s a celebration of sweet, charred peppers, briny feta, and a bright lemon dressing that comes together in minutes. The best part is that it tastes even better after the flavors have time to mingle, making it my ultimate go-to for stress-free entertaining or a vibrant weekday lunch.

Ingredients

• 4 large red bell peppers
• 1/4 cup extra virgin olive oil, divided
• 1/2 teaspoon fine sea salt, plus more for seasoning
• 1/4 teaspoon freshly cracked black pepper
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill

Directions

Preheat your oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

Place the whole red bell peppers on the prepared baking sheet. Drizzle them with one tablespoon of the olive oil and use your hands to coat them evenly. Roast the peppers in the preheated oven for 30 to 40 minutes, turning them halfway through, until the skins are deeply blistered and charred in spots.

Transfer the hot peppers to a large bowl and immediately cover it tightly with plastic wrap. The steam will help loosen the skins. Let the peppers steam for about 15 to 20 minutes until they are cool enough to handle.

Once cooled, peel the charred skin from each pepper. It should slide off easily. Discard the skins, stems, and seeds. Slice the peeled peppers into thick, rustic strips and place them in a large mixing bowl.

To the bowl with the pepper strips, add the thinly sliced red onion, minced garlic, remaining three tablespoons of olive oil, lemon juice, dried oregano, salt, and black pepper. Gently toss everything together until well combined.

Let the salad marinate at room temperature for at least 15 minutes to allow the flavors to develop. Just before serving, fold in the crumbled feta cheese, chopped parsley, and dill. Taste and adjust seasoning with more salt or lemon juice if desired.

Servings and Timing

This recipe yields about 4 servings as a side dish. Total time is approximately 1 hour, with 10 minutes of active prep, 40 minutes for roasting and steaming the peppers, and 10 minutes for assembly and marinating.

Variations

For a heartier meal, I love adding a can of drained and rinsed chickpeas or a handful of toasted pine nuts. If you are not a fan of feta, creamy goat cheese or salty ricotta salata are wonderful substitutes. You can also incorporate other roasted vegetables like eggplant or zucchini, or swap the fresh herbs for basil and mint for a different aromatic profile.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This salad is meant to be served cold or at room temperature, so I do not recommend reheating it. The flavors continue to improve as it sits. Give it a gentle stir before serving again.

FAQs

Can I use jarred roasted red peppers?

Yes, you absolutely can. Drain and rinse two 12-ounce jars of roasted red peppers well to remove any excess brine or vinegar taste. Pat them dry before slicing. This shortcut saves significant time, though the flavor of freshly roasted peppers is incomparable.

Is this salad gluten-free and vegetarian?

This roasted red pepper salad is naturally gluten-free and vegetarian. To make it vegan, simply omit the feta cheese or use a plant-based alternative.

How far in advance can I make this?

You can prepare the entire salad, including adding the herbs and cheese, up to one day in advance. Keep it covered in the refrigerator. I find it tastes best when brought to room temperature for about 20 minutes before serving.

What do you serve this salad with?

I serve it as a vibrant side with grilled chicken, fish, or lamb. It is also fantastic alongside other Mediterranean dishes, stuffed into a pita, or spooned over crusty bread as part of an appetizer spread.

My peppers are not peeling easily. What did I do wrong?

This usually means they were not roasted long enough. The skin needs to be thoroughly blistered and charred to separate from the flesh. If you are having trouble, you can use the edge of a small knife to help scrape off any stubborn bits.

Conclusion

This roasted red pepper salad is more than just a recipe to me; it is a reliable way to bring a burst of color and sunshine to the table. Its simplicity is its strength, and its make-ahead nature makes it a true kitchen ally. I hope it becomes a cherished, versatile staple in your home as it is in mine.

Roasted Red Pepper Salad with Feta and Herbs

Print Recipe

This easy roasted red pepper salad is bursting with Mediterranean flavors. With creamy feta, fresh herbs, and a zesty dressing, it’s the perfect make-ahead side dish for any meal.

• Author: CookingByNess
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

– 4 large red bell peppers
– 1/4 cup extra virgin olive oil, divided
– 1/2 teaspoon fine sea salt, plus more for seasoning
– 1/4 teaspoon freshly cracked black pepper
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Place whole peppers on sheet, drizzle with 1 tbsp oil, and roast for 30-40 mins until blistered, turning halfway.
3. Transfer hot peppers to a bowl, cover with plastic wrap, and let steam for 15-20 mins.
4. Peel, seed, and slice peppers into strips. Place in a large bowl.
5. Add onion, garlic, remaining oil, lemon juice, oregano, salt, and pepper to the bowl. Toss to combine.
6. Let marinate for 15 mins. Before serving, fold in feta, parsley, and dill.

Notes

For a shortcut, use two 12-oz jars of roasted red peppers, drained and rinsed. Salad can be made 1 day ahead.