Salad: Cyprus – Σαλάτα με ψητές κόκκινες πιπεριές και φέτα ➤ Salata me psités kokkines piperies kai feta

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 45 min

Ingredients

- 4 large red bell peppers (about 2 lb / 900 g)
- 8 oz (225 g) feta cheese, crumbled
- 1/2 cup (120 ml) pitted Kalamata olives, halved
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic, minced (approx. 0.1 oz / 3 g)
- 1 tsp (1 g) dried oregano or 1 tbsp (3 g) fresh oregano, chopped
- 1/2 tsp (2.5 g) flaky sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) extra-virgin olive oil (for roasting) or use a grill/flame

Instructions

1. Roast the peppers: preheat a grill or broiler to high. Brush peppers with 1 tbsp (15 ml) olive oil or place directly over an open gas flame. Char all sides until the skins are blackened and blistered, about 10–15 minutes, turning frequently. (Alternatively roast in a 450°F / 230°C oven on a baking sheet, turning, about 25–30 minutes.)
2. Steam and peel: transfer hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam. When cool enough to handle, peel off and discard the blackened skin, then remove stems, seeds and inner membranes. Slice peppers into 1/2-inch (1–1.5 cm) strips.
3. Make the dressing: in a small bowl whisk together 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 1 tbsp (15 ml) lemon juice, minced garlic, oregano, 1/2 tsp (2.5 g) flaky sea salt and 1/4 tsp (1 g) black pepper until emulsified.
4. Assemble the salad: in a large bowl combine the sliced roasted peppers, halved Kalamata olives, thinly sliced red onion and chopped parsley. Drizzle the dressing over the mixture and toss gently to coat, taking care not to break the pepper strips.
5. Add feta and rest: crumble 8 oz (225 g) feta over the salad and fold gently to distribute. Taste and adjust seasoning with additional salt or lemon if needed.
6. Chill briefly and serve: let the salad rest at room temperature for 20–30 minutes or chill up to 1 hour to allow flavors to meld. Serve alongside roasted lamb (such as souvla), warm pita or grilled bread.