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.
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.
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.
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.
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.
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.
- Chicken – The Grilled Barbecue Chicken Skewers, Roasted Spatchcock Chicken, the Chicken Cutlet Sandwiches with Roasted Italian Peppers or the Mint & Lemon Kebabs would both be great.
- Pork & Beef – Why not take a look at the Moroccan Spiced Pork Kebabs or my Barbecue Beef Kebabs
- Seafood – The Grilled Shrimp with Chimichurri Salsa would be fantastic. Or even the Cod Fish & Veggie Parcels
- Vegetarian – This salad would go great as a starter to the Pea & Mint Risotto or the Creamy Parpadelle with Asparagus
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!
Here’s Some More Fresh Salads You’ll Want To Check Out As Well
Roasted Red Pepper & Feta Salad
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
- This serves four as a side dish or starter.
- Cannot be made in advance or the arugula leaves will wilt.
- You can substitute other greens like spinach if you prefer.
Thanks for Stopping by & Hope To See You Soon!
