Description
Sweet and smoky roasted red pepper salad, bursting with Mediterranean flavors. Perfect as a side dish, appetizer, or topping!
Ingredients
Scale
- 4 large red bell peppers
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup Kalamata olives, pitted and halved (optional)
- 2 ounces feta cheese, crumbled (optional)
- Crusty bread, for serving
Instructions
- Roast the Peppers: Preheat oven to 450°F (232°C) or use broiler/stovetop method (see notes). Place peppers on a baking sheet and roast until skins are blackened and blistered, turning occasionally.
- Steam the Peppers: Transfer roasted peppers to a heatproof bowl, cover tightly with plastic wrap, and let steam for 15-20 minutes.
- Peel and Seed: Peel off the blackened skins. Cut peppers in half or quarters, remove stems and seeds, and rinse under cold water.
- Slice: Slice the peeled peppers into strips about 1/2 inch wide.
- Make Dressing: In a bowl, whisk together olive oil, minced garlic, red wine vinegar, smoked paprika, oregano, and red pepper flakes (if using). Season with salt and pepper.
- Combine: Add sliced peppers to the dressing and toss to coat.
- Marinate (Optional): Marinate in the refrigerator for at least 30 minutes for best flavor.
- Garnish and Serve: Before serving, stir in parsley, olives, and feta cheese (if using). Serve at room temperature or chilled, with crusty bread. Drizzle with extra olive oil if desired.
Notes
- Roasting Methods:
- Oven: 450°F (232°C) for 30-40 minutes, turning every 10 minutes.
- Broiler: High heat, 5-10 minutes per side, rotating frequently.
- Stovetop: Medium-high heat, rotate with tongs until blackened.
- Spice it up: Add red pepper flakes or spicy smoked paprika.
- Add herbs: Experiment with basil, thyme, or rosemary.
- Use different vinegars: Try balsamic or sherry vinegar.
- Add other vegetables: Eggplant, zucchini, or onions.
- Make it a meal: Add grilled chicken, shrimp, or chickpeas.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes