Roasted Mini Pepper Salad with Balsamic Feta
A Colorful Mediterranean Side Dish
About This Recipe
This Roasted Mini Pepper Salad with Balsamic Feta is a vibrant, colorful side dish that brings Mediterranean flavors to your table. Sweet mini peppers are roasted until tender and slightly charred, then tossed with creamy crumbled feta cheese and a tangy balsamic glaze. The result is a simple yet elegant dish that’s perfect for summer entertaining, potlucks, or as a healthy weeknight side.
What makes this salad special is the balance of flavors—the sweetness of roasted peppers, the saltiness of feta, and the rich tanginess of balsamic vinegar create a harmonious combination that’s both satisfying and light. It’s naturally vegetarian, gluten-free, and can be prepared ahead of time, making it an ideal choice for busy home cooks.
Ingredients
For the Peppers
- Mini Sweet Peppers (mixed colors)1.5 lbs
- Extra Virgin Olive Oil3 tbsp
- Sea Salt1/2 tsp
- Black Pepper1/4 tsp
For the Salad
- Feta Cheese (crumbled)3/4 cup
- Balsamic Vinegar2 tbsp
- Fresh Basil (chopped)2 tbsp
- Red Onion (thinly sliced)1/4 cup
Instructions
Prepare the Peppers: Wash and dry the mini peppers thoroughly. Leave them whole or halve them lengthwise if they’re very large. Toss them in a bowl with 2 tablespoons of olive oil, sea salt, and black pepper until evenly coated.
Roast: Spread the peppers in a single layer on a baking sheet. Roast at 425°F (220°C) for 18-22 minutes, stirring halfway through, until the peppers are tender with slightly charred edges. The skins should have some blistering for maximum flavor.
Cool and Combine: Remove the peppers from the oven and let them cool for 5 minutes. Transfer them to a serving bowl and add the sliced red onion. Drizzle with the remaining 1 tablespoon of olive oil and balsamic vinegar, then gently toss to combine.
Finish and Serve: Top the salad with crumbled feta cheese and fresh chopped basil. Toss gently just before serving to distribute the feta throughout. Serve warm, at room temperature, or chilled, depending on your preference. This salad can be made 2-3 hours ahead and stored in the refrigerator.
Chef’s Tips & Variations
🌿 Pro Tips
- • Use a mix of colored mini peppers for visual appeal and varied sweetness levels
- • Don’t skip the roasting step—it caramelizes the peppers and intensifies their natural sweetness
- • For extra depth, add a pinch of smoked paprika or garlic powder before roasting
- • Make a balsamic reduction by simmering the vinegar for 5 minutes for a thicker, sweeter glaze
- • This salad tastes even better the next day as flavors meld together
✨ Variations
- • Add toasted pine nuts or walnuts for crunch and richness
- • Include kalamata olives for a briny, Mediterranean twist
- • Toss in fresh arugula or spinach for added greens
- • Top with grilled halloumi cheese instead of feta for a warm variation
- • Add chickpeas for a protein-packed main dish salad
