Salad with baked peppers and feta

3 servings

20 minutes

Roasted pepper and feta salad is the embodiment of Mediterranean elegance and simplicity. Roasted peppers acquire a rich sweet flavor with a hint of smokiness that pairs beautifully with the delicate, salty feta. Juicy arugula and cherry tomatoes add freshness, while pumpkin seeds provide a pleasant crunch. The dressing made from olive oil and balsamic vinegar enhances the flavor of each ingredient, bringing them together in a harmonious ensemble. This salad is perfect as a light yet exquisite dish for cozy dinners or festive gatherings. Its roots lie in European cuisine, where natural and rich flavors are cherished. The simplicity of preparation makes it accessible to everyone, while its refined taste keeps bringing you back to this recipe time and again.

Energy value per serving

• Calories: 273.4
• Proteins: 15.5g
• Fats: 17.8g
• Carbohydrates: 11.5g

Ingredients

• Red sweet pepper: 1 pc
• Orange bell pepper: 1 pc
• Cherry tomatoes: 500 g
• Arugula: 1 bunch
• Peeled pumpkin seeds: 1 tbsp
• Feta cheese: 200 g

Cooking steps

1. 2 large peppers, red and yellow (or orange), remove seeds and roast in the oven until charred on the skin.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Orange bell pepper: 1 piece

2. Place a pack of arugula on the plate.

   Required ingredients:

   • Arugula: 1 bunch

3. Top with sliced peppers.

   Required ingredients:

   • Red sweet pepper: 1 piece
   • Orange bell pepper: 1 piece

4. Then cherry tomatoes (also suitable are plum-shaped, sweet Azerbaijani tomatoes).

   Required ingredients:

   • Cherry tomatoes: 500 g

5. And finally, feta cut into cubes.

   Required ingredients:

   • Feta cheese: 200 g

6. Drizzle with olive oil and balsamic vinegar, lightly salt to taste, and sprinkle with pumpkin seeds.

   Required ingredients:

   • Peeled pumpkin seeds: 1 tablespoon