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 Markets, Town & Country Markets, 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.
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.
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
Ingredients
- 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
Instructions
- 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.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
I love feta! This simple salad looks delicious. 🙂
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!
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!
What a perfect find, as I have three peppers in my fridge desperately looking for a recipe! Will be making this tomorrow.
When is the onion supposed to go in? Does it get cooked first or go in raw?
Thanks!
Elizabeth
Eek, I’m so sorry I left that out! It goes in raw, when you add the parsley, feta, etc.
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,
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.
I have made this recipe a few times now and it’s truly delicious each time. I don’t care for okive oil, so use avocado oil instead. Don’t change a thing.
Great idea with the oil! So glad you like the recipe. 🙂
This is one of my favorite recipes. I do it a little differently though. I cut the peppers into bite size pieces and bake it in the oven with EVOO and I don’t take the skin off. It’s so easy! I agree with the other comment, the serving size is very small. I usually double it since it’s the meal for my husband and I.
Oh, that’s a great idea! I’ll have to try that. Thanks so much, Maria!