Roasted capsicum salad
Roasted capsicum salad features roasted red peppers, tangy feta cheese, and fresh basil, offering a vibrant Mediterranean flavor. It’s simple to prepare as a refreshing appetizer or side dish.
Cook time 30 min
Prep time 10 min
Ingredients:
1/3 cup red pepper1 tbsp olive oil
2 tbsp olives
1/2 red onion
1/3 cup feta cheese
1/2 cup basil leaves
1/4 cup olive oil
2 tbsp vinegar
1 tbsp capers
Roasted capsicum salad is a delightful and vibrant dish that combines the rich flavors of roasted red pepper, tangy feta cheese, and aromatic basil leaves. It's a perfect appetizer or side dish that bursts with Mediterranean flavors and healthy ingredients. This salad is not only delicious but also easy to prepare, making it an excellent choice for any meal or gathering.
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and dry the red pepper, then cut it into thin strips.
- Place the strips on a baking sheet and drizzle 1 tbsp of olive oil over them.
- Roast the peppers in the oven for 15-20 minutes, or until they are tender and have a slight char.
- While the peppers are roasting, peel and slice the red onion thinly.
- Set aside.
- Once the roasted peppers are done, remove them from the oven and allow them to cool slightly.
- In a large salad bowl, combine the roasted red peppers, sliced red onion, and 2 tbsp of olives.
- Crumble 1/3 cup of feta cheese over the top.
- Tear the basil leaves and add them to the bowl.
- In a small bowl, whisk together 1/4 cup of olive oil and 2 tbsp of vinegar until well combined.
- Add 1 tbsp of capers to the dressing and mix.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
- Serve immediately as a fresh, vibrant side dish, or chill in the fridge for later.
Roasted capsicum salad is an enticing blend of textures and flavors that is sure to impress your family and guests. With its colorful presentation and mouth-watering taste, it's a dish you'll want to make time and again. Enjoy the freshness and simplicity of this Mediterranean-inspired salad as a wonderful addition to your dining experience.
Roasted capsicum salad FAQ:
Roast the red peppers at 200°C (400°F) for 15-20 minutes until tender and slightly charred.
Yes, you can prepare the salad ahead of time. Assemble the ingredients, but add the dressing just before serving to keep the salad fresh.
A standard baking sheet should work well for roasting the peppers. Ensure the peppers are spaced out in a single layer for even roasting.
You can replace feta cheese with queso fresco, goat cheese, or a dairy-free cheese alternative if desired.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The texture may soften, but it will still be flavorful.
Cooking Tips:
- Roast the red pepper until it is charred on the outside for a deeper smoky flavor.
- Allow the roasted red pepper to cool in a covered bowl or plastic bag; this will make the skin easier to peel off.
- Use high-quality olive oil and vinegar to enhance the flavors of the salad.
- Toss the salad gently to ensure that the ingredients are evenly coated with the dressing.
- Chop the red onion finely to avoid overpowering the salad with its strong taste.
- Feel free to add additional herbs like parsley or mint for extra freshness.
Nutrition Facts
6 ServingsCalories 50kcal
Protein 2.12g
Carbohydrates 2.80g
Fiber 0.64g
Sugar 1.15g
Fat 16g
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