Roasted Mini Pepper Salad

This Roasted Mini Pepper Salad is a scrumptious blend of sweet peppers, salty feta, and fresh herbs, topped with a sweet and tangy balsamic. These flavors will delight your taste buds!

This Roasted Mini Pepper Salad is one of my favorite dishes because its flavors are so varied and interesting. The sweet mini peppers go perfectly with the sweetly acidic balsamic reduction. Then the salty feta cheese and fresh herbs add just the right mix to make the entire salad so scrumptious. It's a healthy and flavorful side dish that is versatile enough to fit in with most meals. It's also tasty enough to be enjoyed just as it is.

These mini peppers are a little harder to peel than larger bell peppers, but they have the most wonderful smooth texture when it's done. These peppers also have fewer seeds and more flavor, so they're the perfect star of this recipe. Parts of this salad can be prepared ahead of time to make it easier to serve. I've also got a great idea for how to repurpose any leftovers... but more on that later. First, let's look at what you'll need for this dish.

Video Tutorial

Main Ingredients

• Mini Bell Peppers. I used multicolored, but any color would work.
• Balsamic Reduction. You can find this ingredient at almost any grocery store, make Balsamic Reduction yourself, or buy it from Amazon.
• Feta Cheese. It makes a great addition to this salad because it's salty and creamy and makes a great contrast to the sweet peppers. Try to buy high-quality feta cheese, if possible.
• Herbs. I used parsley, but fresh dill or basil also work great here.

How to Make this Salad

1. Place the peppers onto a large baking sheet that is lined with parchment paper or a silicone mat. Bake them at 400°F for 35 minutes, flipping once midway.

2. Once baked, transfer the peppers to a large mixing bowl or a pot and cover with a lid. Let them rest for 10 minutes (this allows for the peel to come off easier).

3. Lay the peppers onto the cutting board, gently peel the skin, and remove the seeds.

4. Arrange the peeled and de-seeded peppers on a serving platter. Then drizzle them with balsamic reduction, and sprinkle feta cheese and parsley on top. Serve.

Why Should the Roasted Peppers be Peeled?

I find that the peel of the mini peppers separates and becomes chewy after roasting. So to avoid that and enjoy the smooth inner texture of the pepper more, carefully remove the skin once the peppers are out of the oven. You can do this by gently peeling the outer skin off from one end of the mini pepper to the other. From there, you can remove the seeds and slice them for serving.

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.

Can this Salad be Made Ahead of Time?

Yes, you can prepare this ahead of time. If it's within a week, you can prepare the salad and leave it in the refrigerator until you're ready to serve it. However, if it's longer than that, you can freeze the peeled and cooled roasted mini peppers on a baking sheet and then store them in a freezer ziplock bag in the freezer for up to 10 months. Just allow them to thaw overnight and assemble the salad to serve.

How to Serve this Salad

• As is. Whether cold or warm, this salad tastes great on its own.
• On toast. Spoon this Roasted Mini Pepper Salad onto some toasted bread or a piece of warm garlic bread. You can even wrap it in this Potato Flatbread.
• Add it to an antipasto platter. These flavors are perfect in an antipasto, so save this salad a spot when you put your next one together.
• As a side dish. There are lots of recipes these complementary flavors go well with, including pasta, sandwiches, vegetables, and proteins. Serve it with this Roasted Baby Potatoes, Rice and Beans, Potato Cakes, Cauliflower Steaks, or Mushroom Couscous.
• Make it into a sauce. If you have leftovers, you can repurpose them! Place them into a smoothie cup with a splash of cream or coconut milk, and blend until smooth. This sauce tastes amazing when mixed with pasta! You can also cook fish, tofu, or chicken in it.

If you love a versatile, easy to make, and tasty recipe, then you'll love this Roasted Mini Pepper Salad. It's great for lunch or dinner, or even a yummy snack. Enjoy!

More tasty recipes to try:

• Zucchini Noodles with Sun-Dried Tomatoes
• Garlic Smashed Potatoes
• Refreshing Chickpea Salad
• Grilled Portobello Mushrooms