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Roasted Red Pepper & Feta Salad

5 from 3 votes

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. A great summer salad to serve just a lunch with some Fluffy White Dinner Rolls or as part of a bigger meal with some grilled chicken or seafood.

close up of the roasted red pepepr and feta salad
Roasted Red Pepper & Feta Salad

As the weather is warming up, I’m reaching for fresher foods all the time. I love grilling season and am all about all the fresh salads right now. In fact, just this weekend, we fired up the grill once again with some delicious sausages, garlic bread and a Garden Vegetable Salad with a Honey Lime Dressing.

Admittedly, I was supposed to get this recipe out to you guys last Friday for the weekend. I know it’s late, sorry. But better late than never and a great way to head into a Monday. Right?

And later in the week you’re going to want to check back for a fantastic recipe for grilling season that we LOVE! But for now, let’s take a look at this tasty and easy salad.

over head table setting view of the roasted red pepper and feta salad
Roasted Red Pepper & Feta Salad

Here’s What We Need To Make The Roasted Red Pepper & Feta Salad

The great thing about this salad is that it uses minimal ingredients and delivers big on flavor. Here’s all you need.

  • Red peppers
  • Feta cheese (the good stuff!)
  • Arugula leaves (or any other leafy greens your prefer)
  • Olive oil
  • Sea salt

REMEMBER, the full recipe and instructions is always found at the end of the post in the recipe card.

ingredients to make the roasted red pepper and feta salad

How to Make This Red Pepper Salad

Salads don’t get a whole lot easier than this one. I mean with only 5 ingredients and that’s including the salt and olive oil. I mean, it’s easy friends! So here’s what we do.

  • Preheat oven to 375 degrees F/190 degrees C.
  • Cut the peppers into strips. I cut mine into small strips about 2 to 3 inches long and about 1/2 inch wide. You can cut them how you like. I found this to be a nice size for the salad. You don’t want them long and stringy though.
  • Drizzle with olive oil and salt. Then mix in in well with either a spoon or even your hands.
  • Roast for about 20 – 25 minutes. Check them at about the half way mark and give the pan a good shake. You are looking for the peppers to be soft and slightly charred like you see below.
  • Remove from oven and allow to cool to room temperature. It’s important to allow the peppers to cool, otherwise they will wilt the arugula and melt the feta cheese.

Putting Together The Salad

It’s as easy as 1-2-3 friends. The roasting of the peppers is the only real “work”

  • Lay out the arugula leaves, you can do this in a large salad bowl.
  • Add the roasted red peppers, spread them over all the arugula leaves.
  • Sprinkle the Feta cheese, crumble the cheese all over the salad.
  • Mix it up, using salad servers, gently toss the salad.

And just like that, you have a great salad to add to your collection. Honestly, this salad is delish! I’ve made it at least 4 or 5 times now in the past month! I kid you not. The Feta cheese just makes it, so don’t skip out on some great quality Feta cheese for this recipe.

Roasted red pepper salad in a serving dish
Roasted Red Pepper and Feta Salad

So Tell me, Can I make This Salad in Advance

Friends, I’m sorry to tell you, but this has to be eaten fresh. You can do the prep work in advance and even roast the peppers. But only put it together just before serving. The salad leaves will wilt an go to mush if you put it together in advance and serve it later. Keep this in mind when making it. But fresh, it’s oh so good!

If you’re interested in some make ahead salads, why not try the Zucchini Pasta Salad in a Lemon Vinaigrette or the Wild Rice & Black Bean Salad. Both, are great make ahead salad options.

salad on a plate with roasted red pepeprs and feta cheese
Red Pepper & Feta Salad

What Would go Great with This Salad

A salad like this one leave the options wide open to so many things. It would even be great just on it’s own or part of a bigger main course.

close up of the salad in a serving dish
Roasted Red Pepper & Feta Salad

This really is a great summer salad to give a try soon. I hope you get a chance to make it sometime. If you do, let me know in the comments below, I’d love to hear from you. And don’t forget, I have something coming for the grill in just a few days. Until then, happy cooking friends!

Feta and red pepper salad on a white plate
Red Pepper & Feta Salad

Here’s Some More Fresh Salads You’ll Want To Check Out As Well


close up of the salad in a serving dish
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Roasted Red Pepper & Feta Salad

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. A great summer salad to serve just a lunch with some Fluffy White Dinner Rolls or as part of a bigger meal with some grilled chicken or seafood.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Salad, Starter
Cuisine: Mediterranean
Keyword: feta cheese, red peppers
Servings: 4 servings
Calories: 133kcal
Author: Julia Pinney

Ingredients

  • 2 large red peppers cut into small strips
  • 1/2 cup feta cheese crumbled
  • 1 bag arugula leaves
  • 2 tbsp olive oil
  • 1 tsp sea salt

Instructions

  • Preheat oven to 375 degrees F/190 degrees C.
  • Cut the peppers into strips. I cut mine into small strips about 2 to 3 inches long and about 1/2 inch wide.
  • Drizzle with olive oil and salt and mix well.
  • Roast for about 20 – 25 minutes. Check them at about the half way mark and give the pan a good shake.
  • Remove from oven and allow to cool to room temperature.
  • Mix together the arugula salad, red peppers and feta cheese. Can drizzle with extra olive oil if desired. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. This serves four as a side dish or starter.
  2. Cannot be made in advance or the arugula leaves will wilt.
  3. You can substitute other greens like spinach if you prefer.
Nutrition Facts
Roasted Red Pepper & Feta Salad
Amount Per Serving (1 serving)
Calories 133 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 803mg35%
Potassium 237mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 2253IU45%
Vitamin C 58mg70%
Calcium 156mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping by & Hope To See You Soon!

By on May 17th, 2021
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About Julia Pinney

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5 from 3 votes (3 ratings without comment)

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