Indulge in a delightful culinary journey with our enticing Red Bell Pepper and Feta Salad, a vibrant and flavorful dish that tantalizes the taste buds. This delectable salad is a symphony of textures and colors, featuring crisp bell peppers, creamy feta cheese, juicy tomatoes, and aromatic herbs. Dressed in a zesty lemon-tahini dressing, it offers a perfect balance of tanginess and richness. Our comprehensive guide includes variations such as a refreshing Quinoa and Red Bell Pepper Salad, a hearty Roasted Red Bell Pepper and Chickpea Salad, and a unique Red Bell Pepper and Watermelon Salad, each with its own distinct flavor profile. Whether you're seeking a light and refreshing side dish, a protein-packed lunch option, or a vibrant addition to your next potluck, our Red Bell Pepper and Feta Salad variations have you covered. Embark on this culinary adventure and discover the versatility and deliciousness of this extraordinary salad.
Let's cook with our recipes!
BELL PEPPER, TOMATO, AND FETA SALAD
I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.
Provided by barbara
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
- Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.
Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g
ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL
Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.
Provided by Jennifer Segal, adapted from Linda Grimes
Categories Salads
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
- Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.
Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg
BABY BELL PEPPERS WITH FETA AND MINT
Steps:
- Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.
EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
MINI WHEELS PASTA SALAD WITH RED PEPPERS AND FETA CHEESE
A simple salad with tremendous flavor! Fun Piccolini® Mini Wheels pasta surrounded by red peppers, crumbled feta, black olives, capers and garlic with a dash of lemon and chili pepper.
Provided by Food Network
Time 25m
Yield 7-9 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Cook Piccolini¿ Mini Wheels according to the package directions.
- Drain and toss with 1 teaspoon of the olive oil. Allow to cool on a sheet tray.
- Char the skins of the red bell peppers over an open flame on the stove top and put then into a plastic bag to steam. Once steamed peel away the charred skin and cut into thin strips.
- Saute the garlic and chili flakes in the remaining olive oil over medium heat for about two minutes.
- Add sliced black olives, julienne red peppers and chopped capers; saute an additional 3 minutes.
- Season to taste.
- Add lemon zest and saute 1 minute. Allow mixture to cool down.
- Crumble the feta cheese and mix in with the cooled sauce mixture.
- Transfer Piccolini¿ Mini Wheels to a large bowl. Toss salad to combine, allow to rest for 1 hour before serving.
- 2011 Barilla. All Rights reserved.
ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Categories Salad Cheese Olive Pasta Pepper Super Bowl Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.
HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS
Provided by Bon Appétit Test Kitchen
Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.
ORZO SALAD WITH PEPPERS AND FETA
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Categories dinner, easy, lunch, pastas, salads and dressings, main course, side dish
Time 30m
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
Tips:
- Choose ripe, firm red bell peppers for the best flavor and texture.
- Roast the bell peppers until they are slightly charred and softened. This will enhance their flavor and sweetness.
- Use a variety of olives in your salad for a more complex flavor. Kalamata, black, and green olives all work well.
- Feta cheese adds a salty, tangy flavor to the salad. If you don't have feta, you can substitute crumbled goat cheese or ricotta salata.
- Fresh herbs, such as basil, oregano, or thyme, add a pop of flavor to the salad. Use what you have on hand or what you like best.
- A squeeze of lemon juice brightens up the flavors in the salad. You can also use red wine vinegar or balsamic vinegar if you prefer.
- Serve the salad immediately or store it in the refrigerator for up to 2 days.
Conclusion:
This easy red bell pepper and feta salad is a delicious and healthy side dish or light lunch. It's packed with flavor from the roasted bell peppers, olives, feta cheese, and fresh herbs. The salad is also very versatile and can be customized to your liking. For example, you can add grilled chicken or shrimp for a more protein-packed meal. You can also add other vegetables, such as tomatoes, cucumbers, or zucchini. No matter how you choose to make it, this salad is sure to be a hit!
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