Best 2 Roasted Pepper Feta Salad Recipes

**Roasted Pepper Feta Salad: A Delightful Medley of Flavors and Textures**

Indulge in a symphony of flavors and textures with our roasted pepper feta salad, a culinary masterpiece that offers a delightful balance of sweet, tangy, and savory notes. This vibrant salad features succulent roasted peppers, creamy feta cheese, crisp cucumber, juicy tomatoes, and aromatic red onions, all tossed in a zesty dressing made with olive oil, lemon juice, and fresh herbs. With its vibrant colors and irresistible taste, this salad is sure to be a hit at your next gathering. Whether you're looking for a refreshing side dish or a light and flavorful main course, our roasted pepper feta salad has got you covered. Its versatility makes it perfect for picnics, potlucks, or simply enjoying as a quick and easy meal. So, get ready to tantalize your taste buds with this delightful salad that's not only delicious but also incredibly easy to prepare.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PEPPER & FETA SALAD

Roasted Pepper & Feta Salad image

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 6

Ingredients

4 bell peppers - red (yellow, and/or orange)
1/4 cup olive oil
1/2 small red onion (diced (about 1/2 cup))
Handful fresh parsley (chopped (about 1/4 cup chopped))
4 ounces crumbled feta cheese (about 3/4 cup)
1 teaspoon lemon zest

Steps:

Preheat oven to 375 degrees.
Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

ROASTED RED PEPPER SALAD WITH FETA, PORT AND SPICE VINAIGRETTE

Roasted Red Pepper Salad with Feta, Port and Spice Vinaigrette image

Categories Salad Cheese Leafy Green Pepper Roast Feta Spice Bell Pepper Port Cinnamon Nutmeg Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup ruby Port
1/3 cup Sherry wine vinegar
3 tablespoons sugar
1 2-inch piece cinnamon stick
1/4 teaspoon ground nutmeg
6 tablespoons vegetable oil
1 large red bell pepper
1 5-ounce bag mixed baby greens
3/4 cup crumbled feta cheese

Steps:

Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.

Tips:

Choose ripe, flavorful peppers: The better the quality of your peppers, the better your salad will be. Look for peppers that are brightly colored and have smooth, taut skin.
Roast the peppers properly: Roasting the peppers brings out their natural sweetness and flavor. Be sure to roast them until they are slightly charred and tender.
Use a good quality feta cheese: Feta cheese is a key ingredient in this salad, so it's important to use a good quality cheese. Look for feta that is made from sheep's milk and has a creamy, crumbly texture.
Don't overdress the salad: A little bit of dressing goes a long way in this salad. Too much dressing will overwhelm the flavors of the peppers and feta cheese.
Serve the salad immediately: This salad is best served immediately after it is made. The roasted peppers will lose their flavor if they sit for too long.

Conclusion:

This roasted pepper feta salad is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of roasted peppers, feta cheese, and Kalamata olives is simply irresistible. This salad is also a great way to use up any leftover roasted peppers that you may have. So next time you're looking for a quick and easy salad, give this roasted pepper feta salad a try. You won't be disappointed!