Vegetarian salad with baked peppers and feta
3 servings
30 minutes
This bright and fragrant salad is a true embodiment of Greek cuisine. Roasted sweet peppers soaked in olive oil acquire a tender texture and a light smoky aroma that perfectly complements the salty taste of feta. Lemon zest adds a hint of citrus freshness, while red onion and parsley contribute spiciness and green notes. Greek chefs have long appreciated such combinations—simple yet refined. This salad is perfect as a light dinner or as an accompaniment to meat and fish dishes, and its rich flavor makes every forkful a delight. Try it with a thick balsamic sauce with an orange hint—it will make the taste even more expressive!
1
Preheat the oven to 190 degrees. Place 4 colorful sweet peppers (halved and seeds removed — cut side down) on a baking sheet, drizzle with olive oil (1/4 cup), and bake for 20-25 minutes until the skin starts to darken.
- Yellow bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Orange bell pepper: 1 piece
- Olive oil: 6 tablespoons
2
Take it out and cover with foil to cool down faster. After 20-30 minutes, remove the skin (it's okay if some parts remain).
3
Slice the ingredients, add a handful of chopped parsley, 0.5 minced red onion, crumble 100 g of feta, toss in 1 teaspoon of lemon zest, and drizzle with the oil used for roasting the peppers.
- Parsley: to taste
- Red onion: 1 piece
- Feta cheese: 100 g
- Lemon zest: to taste
- Olive oil: 6 tablespoons
4
It can be decorated with a thick balsamic sauce with an orange flavor.