Roasted Pepper & Feta Salad


Colorful smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil make this salad delicious. Serve stuffed in a grilled pita for a perfect light lunch or up front before a meal.


  • 4 bell peppers – red, yellow, and/or orange
  • 1/4 cup olive oil
  • 1/2 small red onion, diced (about 1/2 cup)
  • Handful fresh parsley, chopped (about 1/4 cup chopped)
  • 4 ounces crumbled feta cheese (about 3/4 cup)
  • 1 teaspoon lemon zest


  • Preheat oven to 375 degrees.
  • Wash peppers and lay them in a baking dish.
  • Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown.
  • Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain – that’s ok. Remove the centers and seeds also.
  • Cut peppers into 1-inch pieces and add to a large bowl.
  • Add parsley, feta, lemon zest, and the oil that the peppers cooked in.
  • Toss and serve.
  • Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.
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