Roasted capsicum salad
Enjoy a delightful and flavorful Roasted Capsicum Salad, made with fresh red pepper, olives, red onion, feta cheese, and basil leaves, all tossed in a tangy olive oil and vinegar dressing with a touch of capers. Perfect for a light and refreshing meal!
- 01 Feb 2025
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
Roasted capsicum salad is a delightful and vibrant dish that combines the rich flavors of roasted red pepper, tangy feta cheese, and aromatic basil leaves. It's a perfect appetizer or side dish that bursts with Mediterranean flavors and healthy ingredients. This salad is not only delicious but also easy to prepare, making it an excellent choice for any meal or gathering.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and dry the red pepper, then cut it into thin strips.
- Place the strips on a baking sheet and drizzle 1 tbsp of olive oil over them.
- Roast the peppers in the oven for 15-20 minutes, or until they are tender and have a slight char.
- While the peppers are roasting, peel and slice the red onion thinly.
- Set aside.
- Once the roasted peppers are done, remove them from the oven and allow them to cool slightly.
- In a large salad bowl, combine the roasted red peppers, sliced red onion, and 2 tbsp of olives.
- Crumble 1/3 cup of feta cheese over the top.
- Tear the basil leaves and add them to the bowl.
- In a small bowl, whisk together 1/4 cup of olive oil and 2 tbsp of vinegar until well combined.
- Add 1 tbsp of capers to the dressing and mix.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
- Serve immediately as a fresh, vibrant side dish, or chill in the fridge for later.
Tips:
- Roast the red pepper until it is charred on the outside for a deeper smoky flavor.
- Allow the roasted red pepper to cool in a covered bowl or plastic bag; this will make the skin easier to peel off.
- Use high-quality olive oil and vinegar to enhance the flavors of the salad.
- Toss the salad gently to ensure that the ingredients are evenly coated with the dressing.
- Chop the red onion finely to avoid overpowering the salad with its strong taste.
- Feel free to add additional herbs like parsley or mint for extra freshness.
Roasted capsicum salad is an enticing blend of textures and flavors that is sure to impress your family and guests. With its colorful presentation and mouth-watering taste, it's a dish you'll want to make time and again. Enjoy the freshness and simplicity of this Mediterranean-inspired salad as a wonderful addition to your dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 2.12g | 1% |
| Carbohydrates | |
| Carbohydrates 2.80g | 1% |
| Fiber 0.64g | 2% |
| Sugar 1.15g | 1% |
| Fat | |
| Fat 16g | 18% |
| Saturated 3.53g | 12% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 3.97mg | 1% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.25mg | 2% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 12mg | 13% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 3.79ug | 3% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 0.53mg | 5% |
| Magnesium, Mg 7mg | 2% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 60mg | 2% |
| Selenium, Se 2.05ug | 4% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 36g | - |
| * 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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