Roasted Red Pepper Salad with Balsamic Vinaigrette

Roasted red pepper salad is a light, flavorful, and nutrient-packed dish that's perfect as a side or on toast as bruschetta. Made with roasted peppers, fresh herbs, feta and a tangy balsamic vinaigrette, this quick salad with red peppers is both refreshing and satisfying. This healthy recipe is simple, wholesome, and full of Mediterranean flavors. With no ultra-processed ingredients and minimal saturated fat, it’s a delicious way to enjoy a roasted bell pepper salad that fits into a balanced diet.

Instructions

Roast bell peppers and garlic

Preheat the oven to 210°C / 410°F.
Halve 4 large bell peppers. Smear them with olive oil and place cut side down on a sheet pan.
Slide 4 cloves garlic (with skin) inside the pepper halves.
Place the sheet pan in the oven and roast for 20 minutes until the peppers are charred.
Remove and place the roasted peppers in a bowl. Cover the bowl with a plastic wrap.
Remove the wrap after 10 minutes. The skin comes right off the peppers.
Peel and tear the peppers into strips. Discard the liquid collected at the bottom.

Balsamic vinaigrette

Peel the garlic cloves (that you roasted with the bell peppers) and mash them.
Take mashed garlic, 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, 2 teaspoons honey, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper and ¼ teaspoon pink salt or sea salt in a jar or salad dressing shaker.
Whisk the vinaigrette until combined.
Drizzle the balsamic dressing on the bell pepper strips and toss.

Mix-ins

Sprinkle 2 tablespoons (25 grams/ 0.9 ounce) feta cheese, 2 tablespoons black olives, 2 tablespoons toasted sunflower seeds, 1 tablespoon fresh Italian basil, julienned and 1 tablespoon fresh parsley, chopped.
You can serve this salad right away or chill for later. See the post above for exciting suggestions to serve this versatile salad.