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.
1
2 large peppers, red and yellow (or orange), remove seeds and roast in the oven until charred on the skin.
- Red sweet pepper: 1 piece
- Orange sweet pepper: 1 piece
2
Place a pack of arugula on the plate.
- Rocket (arugula): 1 bunch
3
Top with sliced peppers.
- Red sweet pepper: 1 piece
- Orange sweet pepper: 1 piece
4
Then cherry tomatoes (also suitable are plum-shaped, sweet Azerbaijani tomatoes).
- Cherry tomatoes: 500 g
5
And finally, feta cut into cubes.
- Feta cheese: 200 g
6
Drizzle with olive oil and balsamic vinegar, lightly salt to taste, and sprinkle with pumpkin seeds.
- Pumpkin seeds (pepitas): 1 tablespoon
