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Mediterranean · Salads
Roasted Pepper and Feta Salad
A vibrant and juicy vegetable salad with a tangy roasted pepper kick and salty feta cheese—perfect for a light lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Roast the peppers in the oven at 400°F for about 25 minutes.
2
Transfer the roasted peppers to a plastic bag and let them sit for 10 minutes (this makes peeling the skin much easier).
3
Peel the peppers and slice them into long strips.
4
Grate the feta cheese on the large holes of a box grater. Thinly slice the onion into rings.
5
Slice the tomatoes into wedges.
6
Peel the cucumbers and cut them into half-moons.
7
In a large bowl, combine the tomatoes, cucumbers, peppers, and onion. Dress to taste with vinegar and olive oil, season with salt and pepper, and toss well.
8
Top the salad with the grated feta and garnish with olives.
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