Sweet roasted peppers, salty feta, and briny olives come together in this bright, Mediterranean-style salad that tastes like sunshine. Roasting the peppers until their skins loosen makes them silky and sweet, while the quick-pickled onion adds just the right tang. Pair it with our Warm Chicken Liver Salad or the fresh Chicken and Vegetable Salad with Avocado Dressing for a colorful spread.
Ingredients
- 3 bell peppers
- 1 red onion
- 1 bunch parsley or cilantro
- Olives
- 150 g feta or bryndza cheese
- Olive oil
- Optional pickled onion:
- 1 cup water
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Roast the peppers about 30 minutes at 180°C (350°F). Transfer the hot peppers to a covered pot so the skins loosen.
- Slice the onion into half-rings. To pickle (optional): soak in 1 cup water with 2 tbsp apple cider vinegar and 1/2 tsp salt for 1 hour.
- Peel the peppers and cut into strips.
- Add the herbs, olives, and feta. Dress with olive oil and toss well.
Tips
- Cover the hot peppers right after roasting — the steam loosens the skins so they peel off in seconds.
- Use a mix of red, yellow, and orange peppers for the sweetest flavor and the prettiest plate.
- Let the salad rest for 10 minutes before serving so the flavors meld. The USDA notes that bell peppers are an excellent source of vitamin C — see the nutrition information at usda.gov.
Nutrition
Per 100 g: 131 kcal, protein 12 g, fat 4.7 g, carbs 9.8 g.