Roasted Red Pepper & Feta Salad combines smoky, sweet roasted red peppers with crumbly, tangy feta cheese for a salad that is both light and refreshing. This dish offers a satisfying mix of textures and flavors.
The natural sweetness and smoky depth of the roasted peppers balance the creamy saltiness of the feta. Fresh herbs and a bright, acidic dressing add lively notes. Optional ingredients like red onion or olives contribute subtle crunch and briny complexity. These flavors result in a harmonious and memorable salad.
This salad stands out for its ease of preparation and elegant presentation. Using either roasted fresh peppers or quality jarred ones enables quick assembly without sacrificing quality. It serves well as a light meal, vibrant side dish, or colorful addition to any mezze platter.
Why This Salad Recipe Works So Well
This recipe delivers freshness, bold flavor, and simple preparation. It balances sweet, smoky, and tangy elements with a variety of textures, making it a dependable choice.
- Simple Preparation and Make-Ahead Friendly – Roasted peppers can be prepared ahead or bought ready-made to reduce hands-on time while maintaining flavor.
- Perfect Flavor Balance – Creamy, salty feta complements the pepper sweetness; lemon juice or vinegar adds bright acidity.
- Textural Harmony – Soft roasted peppers, crumbly cheese, crisp herbs, and optional crunchy vegetables provide contrast.
- Versatile Appeal – Suitable for casual dinners and elegant gatherings, adaptable to many palates and dietary needs.
- Minimal Cleanup and Easy Serving – Mixing ingredients in one bowl keeps cleanup light and serving easy.
Essential Ingredients for Roasted Red Pepper & Feta Salad
Use fresh, quality produce and balanced seasoning to craft this bright salad.
- Roasted Red Peppers – Provide sweet, smoky depth and tender texture.
- Feta Cheese – Adds creamy tangy saltiness contrasting the peppers.
- Extra Virgin Olive Oil – Adds richness and binds the dressing.
- Fresh Herbs (Parsley, Basil, or Mint) – Add fresh, aromatic notes and color.
- Lemon Juice or Red Wine Vinegar – Adds acidity to balance richness.
- Red Onion (Optional) – Adds sharpness and crunch.
- Olives or Cucumber (Optional) – Provide briny or crisp freshness.
How to Prepare Roasted Red Pepper & Feta Salad
Follow these steps to combine flavors and textures beautifully.
- Prepare the Peppers – Roast fresh peppers until skins blister, steam covered for 10 minutes, peel, seed, and slice. Drain jarred peppers thoroughly to prevent sogginess.
- Make the Dressing – Whisk olive oil, lemon juice or vinegar, salt, and black pepper. Adjust seasoning as needed.
- Combine Herbs and Vegetables – Chop herbs finely; slice onion and prepare olives or cucumber if using.
- Assemble the Salad – Toss roasted peppers with herbs, optional veggies, and dressing gently to coat.
- Add Feta Last – Crumble or fold in feta carefully to keep texture intact.
- Rest and Serve – Let salad sit at room temperature 10–15 minutes for flavors to meld.
Best Pairings for Roasted Red Pepper & Feta Salad
This salad pairs well with light, fresh sides and balanced meals.
- Grilled chicken breast adds lean protein.
- Quinoa or bulgur pilaf offers a nutty, hearty base.
- Fresh arugula or spinach adds peppery or earthy greens.
- Pita bread or crostini are ideal for scooping the salad.
- Lemon herb roasted fish complements the salad’s acidity.
- Marinated olives and nuts enhance texture and richness.
- Chickpea salad or hummus add plant-based protein.
Tips for Storing and Reheating Leftover Salad
Proper storage preserves flavor and texture.
- Cool completely before storing in airtight container.
- Refrigerate up to 3 days; add fresh herbs and feta before serving.
- Gently reheat components like roasted peppers in a low oven covered with foil.
- Microwave in short bursts for single servings; avoid overheating feta.
- Freeze roasted peppers separately up to 2 months.
Common Questions About This Recipe
Can I use jarred roasted red peppers instead of fresh?
Jarred roasted red peppers are a convenient option. Drain and pat dry thoroughly to avoid a watery salad.
How long can I make this salad ahead of time?
Prepare roasted peppers and dressing a day ahead. Assemble and add feta and fresh herbs just before serving.
What can I substitute for feta if I want a milder cheese?
Soft goat cheese or ricotta salata work well. For vegan choices, use plant-based feta or omit cheese, adding nuts for richness.
Is this salad suitable for gluten-free or vegetarian diets?
Yes, it is naturally gluten-free and vegetarian. Add grains or proteins as preferred.
How do I prevent the salad from becoming watery?
Drain roasted peppers well. Toss gently and dress just before serving. Avoid overmixing or long storage with dressing.
Roasted Red Pepper & Feta Salad
Equipment
- Bowl To mix the salad ingredients
- whisk To whisk the dressing
- Knife To chop herbs and optional vegetables
Ingredients
- 3 Roasted Red Peppers freshly roasted or quality jarred, drained thoroughly
- 150 grams Feta Cheese crumbled
- 3 tablespoons Extra Virgin Olive Oil for dressing
- 2 tablespoons Lemon Juice or Red Wine Vinegar adds bright acidity
- 2 tablespoons Fresh Herbs (Parsley, Basil, or Mint) finely chopped
- 1/4 cup Red Onion thinly sliced, optional
- 1/4 cup Olives or Cucumber sliced, optional for briny or crisp freshness
- Salt and Black Pepper to taste
Instructions
- Prepare the Peppers – Roast fresh peppers until skins blister, steam covered for 10 minutes, peel, seed, and slice. Drain jarred peppers thoroughly to prevent sogginess.
- Make the Dressing – Whisk olive oil, lemon juice or vinegar, salt, and black pepper. Adjust seasoning as needed.
- Combine Herbs and Vegetables – Chop herbs finely; slice onion and prepare olives or cucumber if using.
- Assemble the Salad – Toss roasted peppers with herbs, optional veggies, and dressing gently to coat.
- Add Feta Last – Crumble or fold in feta carefully to keep texture intact.
- Rest and Serve – Let salad sit at room temperature 10–15 minutes for flavors to meld.
Notes
- Use fresh, quality produce and balance seasoning well for best flavor.
- Prepare roasted peppers ahead or buy quality jarred peppers; drain thoroughly to avoid sogginess.
- Resting the salad before serving allows flavors to meld beautifully.
- Store leftovers in an airtight container refrigerated up to 3 days; add fresh herbs and feta before serving again.
- Reheat roasted peppers gently in a low oven covered with foil or in short microwave bursts; avoid overheating feta.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.