Description
This vibrant Roasted Red Pepper Salad combines smoky, charred bell peppers with fresh arugula, tangy feta cheese, and sweet cherry tomatoes. Tossed with a simple balsamic vinaigrette, this refreshing salad is perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 4 medium red bell peppers
- 4 cups fresh arugula
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Roast the Peppers: Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered all over.
- Prepare the Arugula: While the peppers are roasting, wash and dry the arugula thoroughly. Place it in a large salad bowl ready to receive the other ingredients.
- Peel and Slice Peppers: Once the roasted peppers have cooled enough to handle, peel off the charred skin, then remove the seeds and stems. Slice the peeled peppers into strips.
- Combine Salad Ingredients: Add the roasted pepper strips, crumbled feta cheese, halved cherry tomatoes, and thinly sliced red onion into the salad bowl with the arugula.
- Make and Toss Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper until emulsified. Drizzle the dressing over the salad and toss gently to combine before serving.
Notes
- Roasting the peppers adds a smoky flavor and soft texture that complements the fresh ingredients.
- Be sure to peel the charred skins off the peppers completely for a smooth texture.
- You can substitute arugula with baby spinach or mixed greens if preferred.
- Adjust the seasoning in the dressing according to your taste.
- This salad pairs well with grilled meats or can be enjoyed as a light vegetarian meal.
