Barbecued capsicum and tomato salad with fetta and basil
Fresh and flavorful barbecued capsicum and tomato salad, tossed with creamy feta cheese and aromatic basil. This quick and easy recipe combines grilled red pepper, juicy cherry tomatoes, garlic, olive oil, and a hint of vinegar for a tangy finish. Perfect as a light and delicious summer dish or a vibrant side for any meal.
- 10 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 2.28g | 2% |
| Carbohydrates | |
| Carbohydrates 2.82g | 1% |
| Fiber 0.68g | 2% |
| Sugar 1.38g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 2.33g | 8% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 5.00mg | 1% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.45mg | 3% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 22mg | 24% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.27mg | 2% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 54mg | 4% |
| Potassium, K 120mg | 3% |
| Selenium, Se 2.02ug | 4% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.47mg | 4% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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