Roasted Pepper Salad(12 Servings)
A vibrant roasted pepper salad bursting with smoky flavors, feta, olives, and fresh herbs, perfect for summer gatherings or light, flavorful meals.
Ingredients
- 3 green or red bell peppers ⓘ
- 1 (6 oz.) jar marinated artichoke hearts, drained and patted dry ⓘ
- olive oil ⓘ
- 1/2 lb. feta cheese, rinsed, patted dry and crumbled
- 2 (6 oz.) cans black olives, drained ⓘ
- 3/4 cup fresh mushrooms, sliced ⓘ
- 8 Tbsp. sliced green onion ⓘ
- 6 Tbsp. minced fresh parsley ⓘ
- 2 tsp. minced garlic
- 1 1/2 Tbsp. dried oregano ⓘ
- juice of 1 1/2 lemons ⓘ
- salt ⓘ
- fresh ground pepper ⓘ
Instructions
- Preheat oven to 450°F.
- Place peppers on a baking sheet and roast until skins are black and peppers are soft, about 30 minutes.
- Let cool slightly.
- Peel off the skin.
- Cut peppers in half and discard stem and seeds; slice peppers thinly.
- Transfer sliced peppers to a large serving bowl.
- Drain and pat dry the marinated artichoke hearts, then add to the bowl.
- Add drained black olives, sliced mushrooms, sliced green onions, crumbled feta cheese, minced garlic, dried oregano, and chopped parsley.
- Drizzle with olive oil and lemon juice.
- Season with salt and fresh ground pepper to taste.
- Toss gently to combine and garnish with toasted sesame seeds or additional feta cheese.
Tips & Substitutions
For optimal roasting, choose firm bell peppers, and feel free to mix colors for a vibrant salad. If you don't have marinated artichoke hearts, you can use fresh artichokes or omit them altogether. For a twist, add some capers or substitute feta with goat cheese. This salad is versatile; try adding grilled vegetables for extra flavor.
Serving Suggestions
Serve this roasted pepper salad as a refreshing side dish at barbecues or picnics. It pairs beautifully with Garlic And Artichoke Bread or alongside Mediterranean recipes for a complete meal. For a heartier option, consider serving it with grilled chicken or fish. Garnish with additional feta cheese for a lovely presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld over time, enhancing the taste. To reheat, use a microwave for a few seconds, but serve it cold or at room temperature for the best experience. This salad also makes a fantastic filling for sandwiches or wraps.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Pepper Salad(12 Servings) contains roughly 144 calories, with 6g protein, 29g carbohydrates, and 3g fat. It is an excellent source of iron (65% of the Daily Value), dietary fiber (46% of the Daily Value), and calcium (36% of the Daily Value), and a good source of protein and potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this salad?
Absolutely! While bell peppers are traditional, you can experiment with other varieties like poblano or Anaheim peppers for a spicier kick. Just keep in mind that roasting times may vary depending on the thickness of the pepper walls.
How can I make this salad vegan?
To make this salad vegan, simply omit the feta cheese or replace it with a plant-based feta alternative. You can also enhance the flavors with additional herbs or a sprinkle of nutritional yeast for a cheesy flavor without dairy.
What can I do if I don’t have fresh mushrooms?
If fresh mushrooms are unavailable, you can substitute them with canned mushrooms or omit them entirely. Alternatively, try adding other vegetables like diced cucumbers or roasted zucchini for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).