Barbecued capsicum and tomato salad with fetta and basil
This Barbecued Capsicum and Tomato Salad features sweet, smoky grilled red pepper and cherry tomatoes, complemented by creamy feta and fragrant basil. It's a quick, Mediterranean-inspired side dish or light meal, perfect for summer gatherings.
Cook time 15 min
Prep time 10 min
Ingredients:
1 short spray cooking spray oil1 red pepper
1 cup cherry tomatoes
2 tbsp olive oil
2 tbsp vinegar
2 garlic cloves
1/3 cup feta cheese
1/2 cup basil leaves
Enjoy a vibrant and flavorful Barbecued Capsicum and Tomato Salad with Fetta and Basil. This recipe combines the sweetness of roasted red pepper and cherry tomatoes with the creaminess of feta cheese and the fresh aroma of basil. Perfect for a light lunch or a refreshing side dish, this salad is both easy to prepare and packed with Mediterranean-inspired flavors.
Instructions:
- Preheat your barbecue or grill to medium-high heat.
- Lightly coat the red pepper with the cooking spray oil.
- Place the pepper on the preheated grill, turning occasionally, until the skin is charred and blistered (about 10-15 minutes).
- Once grilled, remove from the grill and place in a bowl covered with plastic wrap or a lid to allow it to steam (around 5-10 minutes). This will make it easier to peel the skin.
- While the capsicum is steaming, wash and halve the cherry tomatoes.
- Place them in a large mixing bowl.
- Once cooled, peel off the charred skin of the red pepper.
- Remove the stem and seeds, then cut the pepper into thin strips.
- Add the sliced red pepper to the bowl with the cherry tomatoes.
- In a small bowl, whisk together the olive oil, vinegar, and minced garlic.
- Season with salt and pepper to taste.
- Pour the dressing over the cherry tomatoes and red pepper.
- Add the crumbled feta cheese and gently toss to combine.
- Just before serving, scatter the roughly chopped basil leaves over the salad.
- Serve immediately. This salad pairs wonderfully with grilled meats or as a stand-alone dish for a light, fresh meal.
Your Barbecued Capsicum and Tomato Salad with Fetta and Basil is ready to serve. This colorful and nutritious salad is perfect for any meal or occasion. Enjoy the blend of roasted vegetables, tangy vinaigrette, and creamy feta, finished off with fragrant basil. Share this delightful dish with family and friends!
Barbecued capsicum and tomato salad with fetta and basil FAQ:
Grill the red pepper for about 10-15 minutes, turning occasionally until the skin is charred and blistered.
Yes, you can substitute the red pepper with yellow or orange bell peppers for a different flavor and color.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become less crunchy over time.
If you need a substitute for feta cheese, try crumbled goat cheese or a dairy-free feta for a similar creamy texture.
A mild vinegar like red wine vinegar or balsamic vinegar works well, but you can use any vinegar you prefer for a different taste.
Cooking Tips:
- Make sure to char the red pepper properly to bring out its sweetness and add a subtle smoky flavor.
- You can substitute cherry tomatoes with grape tomatoes or any other small tomato variety if desired.
- For extra flavor, marinate the cherry tomatoes in the olive oil and vinegar mixture for about 10-15 minutes before assembling the salad.
- Use a high-quality feta cheese for the best texture and taste.
- If basil is not available, fresh parsley or cilantro can be excellent alternatives.
- Feel free to add other ingredients like cucumbers or red onions to enhance the salad's texture and flavor.
- Serve immediately for the freshest taste, or chill it in the refrigerator for a cooler, more refreshing salad experience.
Nutrition Facts
6 ServingsCalories 45kcal
Protein 2.28g
Carbohydrates 2.82g
Fiber 0.68g
Sugar 1.38g
Fat 7g
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