Roasted Pepper & Feta Salad

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Total Time: 45 minutes

I love, love, love a good grocery store. Overflowing rainbow displays of fresh produce are the first to greet you, and then there are the wonderful bulk bins with infinite possibilities and always a mysterious legume or grain. Organic is the rule, not the exception. Going grocery shopping feels like an event, an escape – never a chore.

My favorites in the Pacific Northwest include PCC Natural MarketsCentral Market, and, of course, Whole Foods. Whole Foods is where we  found ourselves meandering a couple of Saturdays ago, as we picked up a few groceries for the week. And it’s also where we found ourselves inhaling a sample of this simple salad of roasted peppers, olive oil, parsley, and feta cheese.

Roasted Pepper and Feta Salad | Kitchen Treaty

I usually roast my red peppers under the broiler, but this recipe calls for roasting them in a baking dish along with a good amount of olive oil. The peppers soften, wither, and brown a little, all the while infusing the olive oil with their peppery goodness. The oil is then used to dress the salad. Kind of genius, right?

The original recipe includes the option of using preserved lemon, which I didn’t have. So I just perked it up with a little lemon zest.

Roasted Pepper and Feta Salad 2

Fresh, salty, and bright. We’ve enjoyed this roasted pepper & feta salad by itself, as a side dish, and – especially great – stuffed into grilled whole wheat pitas along with salt and pepper tofu for me and chicken for him.

Roasted Pepper & Feta Salad

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.


  • 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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

Adapted from Arabic Zeal via Whole Foods

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

9 Responses to “Roasted Pepper & Feta Salad”

  1. I love feta! This simple salad looks delicious. 🙂

  2. that’s so funny. I love a good grocery store too. I could spend hours roaming the isles of Natures, New Seasons or Whole Foods. This salad looks to die for!

  3. Ooh, using this in a tofu pita is an amazing idea. I bet it would be great on veggie burgers too. Or in a panini. So many possibilities!

  4. What a perfect find, as I have three peppers in my fridge desperately looking for a recipe! Will be making this tomorrow.

  5. When is the onion supposed to go in? Does it get cooked first or go in raw?

  6. Pingback: 5 сытных салатов на ужин | Smart Cookie

  7. I made this tonight as a side for falafel sandwiches. It was delicious! Really amazing flavor for so few ingredients. Will definitely make it again. One thing to note : I think the serving size is off. I used 3 large peppers and there was just enough for 2. small portions- the peppers really cook down,

  8. I do something similar, but use fresh basil rather than parsley. Arrange large strips of pepper on a platter, top with shredded basil, feta, drizzle with olive oil and balsamic, a good grind of pepper and top with toasted pine nuts. Beautiful salad and so delicious.

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