Roasted Pepper Salad

This Roasted Pepper Salad offers a vibrant mix of flavors and textures, featuring sweet, smoky roasted peppers combined with fresh vegetables and a tangy dressing. It's a refreshing and nutritious addition to any meal, perfect for warm weather dining.

Ingredients

• Red bell pepper - 1 large
• Yellow bell pepper - 1 large
• Cucumber - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Red onion - 1 small, thinly sliced
• Kalamata olives - 50 grams, pitted and halved
• Feta cheese - 100 grams, crumbled
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the red and yellow bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
3. Roast the peppers in the preheated oven for about 20 minutes, or until the skins are blistered and dark.
4. Remove the peppers from the oven and let them cool slightly before peeling off the skins.
5. Once peeled, slice the roasted peppers into strips.
6. In a large bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
7. Add the roasted pepper strips to the bowl, along with the crumbled feta cheese.
8. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
9. Pour the dressing over the salad and toss gently to combine.
10. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 750 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from the bell peppers and tomatoes.
• Contains healthy fats from the olive oil and feta cheese.

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