This Roasted Mini Pepper Salad combines sweet peppers with the salty richness of feta cheese. The peppers are perfectly roasted, enhancing their natural sweetness. A drizzle of olive oil adds a delightful contrast to the flavors. The mix of textures and tastes creates a vibrant, satisfying dish. It’s a perfect balance of sweet and salty, and that will leave you craving more!
Ingredients to Make Roasted Mini Pepper Salad
- mini bell peppers
- balsamic reduction
- green onion
- feta cheese
- pine nuts
How to Make Roasted Mini Pepper Salad
Place the mini peppers on a large baking sheet lined with parchment paper or a silicone mat.
Roast them in the oven at 400°F for 35 minutes, flipping halfway through.
After roasting, transfer the peppers to a large bowl or pot and cover with a lid, letting them rest for 10 minutes to make peeling easier.
Once rested, gently peel off the skins, remove the seeds, and place the peppers on a serving platter.
Drizzle with olive oil, sprinkle with feta cheese , green onions ,pine nuts, and serve.
HOW TO STORE THIS ROASTED MINI PEPPER SALAD
This salad keeps really well, so you can place it in an airtight container in the refrigerator if you have leftovers. Homemade Roasted Mini Pepper Salad will stay fresh for up to a week.
How to Serve This Salad
- On its own: Enjoy this Roasted Mini Pepper Salad either warm or cold; it’s delicious both ways.
- On toast: Spoon it onto toasted bread or warm garlic bread, or even wrap it in some Potato Flatbread for a flavorful twist.
- As part of an antipasto platter: The vibrant flavors make this salad a perfect addition to any antipasto spread.
- As a side dish: Pair it with dishes like pasta, sandwiches, roasted vegetables, or proteins. It goes great with Roasted Baby Potatoes, Rice and Beans, Potato Cakes, Cauliflower Steaks, or Mushroom Couscous.
- Make it into a sauce: If you have leftovers, blend them with a splash of cream or coconut milk to create a creamy sauce. It’s perfect for mixing with pasta or cooking fish, tofu, or chicken.
Roasted Mini Pepper Salad
Ingredients
- 16 oz mini bell peppers
- ½ cup feta cheese crumbles
- 3 tbsp olive oil
- 2 tbsp chopped green onion
- 2 tbsp pine nuts
Instructions
- Place the mini peppers on a large baking sheet lined with parchment paper or a silicone mat. Roast them in the oven at 400°F for 35 minutes, flipping halfway through.
- After roasting, transfer the peppers to a large bowl or pot and cover with a lid, letting them rest for 10 minutes to make peeling easier.
- Once rested, gently peel off the skins, remove the seeds, and place the peppers on a serving platter.
- Drizzle with olive oil, sprinkle with feta cheese, pine nuts, green onions, and serve.
