Charred Pepper Salad with Feta

Name: Charred Pepper Salad with Feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 people
Ingredients: 3 pounds mixed bell peppers and shishitos if you can find them (red, orange, yellow, poblano and shishito or padrons); ¼ cup olive oil; 2 tablespoons red wine vinegar; 2 cloves garlic, chopped; ½ teaspoon red pepper flakes; Kosher salt and freshly cracked black pepper to taste; 12 ounces fresh feta, in the brine, crumbled or torn into small pieces; fresh basil and mint for garnish

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6 people
Calories
292 kcal
Course
Side Dish, Salad
Cuisine
Mediterranean

Charred Pepper Salad with Feta

Demi Owens

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The summery Charred Pepper Salad with Feta and a light vinaigrette is the perfect side dish for just about any main course!

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Ingredients

Servings

3 pounds mixed bell peppers and shishitos if you can find them (red, orange, yellow, poblano and shishito or padrons) large peppers cut off of cores into quarters and shishitos or padrons left whole
¼ cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, chopped
½ teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper to taste
12 ounces fresh feta, in the brine, crumbled or torn into small pieces
fresh basil and mint for garnish

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Instructions

Prepare a grill for high heat.
Transfer peppers onto the grill, turning occasionally, until blackened in spots and nearly cooked through, 10-ish minutes. If you're using padrons or shishitos, they won't need quite so long for grill marks to appear. Let cool and cut into 1" strips. You can remove the skin if you prefer. Some of it will come off when you slice the peppers into strips.
Toss cooked peppers with olive oil, vinegar, garlic, red pepper flakes, salt and pepper. Arrange the peppers on a platter. Top peppers with feta and basil and mint.

Notes

Get creative! We all love bell peppers on the grill but try using padrons, shishitos, poblanos, Anaheims etc. They are all super flavorful!
Use high heat – a good char is key to flavorful peppers! Most of the skin will come off when you peel / slice so not to worry if the outside becomes totally black.
Direct heat is best! Unless you want to take a long time to char, use high heat and let the peppers get in there and start to blister.
Rotate. Turn the peppers with a pair of tongs every 3ish minutes once the skin is charred until the entire pepper is uniformly charred.
Be patient when it comes to peeling. Once the peppers are charred, I like to put them in a plastic bag or bowl and cover with plastic wrap to let them steam. This makes the skin even easier to peel off.

Nutrition Information

Show Details

Calories 292kcal (15%) Carbohydrates 16g (5%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 50mg (17%) Sodium 659mg (27%) Potassium 523mg (15%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 7390IU (148%) Vitamin C 291mg (323%) Calcium 298mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories	292kcal	15%
Carbohydrates	16g	5%
Protein	10g	20%
Fat	22g	34%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Cholesterol	50mg	17%
Sodium	659mg	27%
Potassium	523mg	11%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	7390IU	148%
Vitamin C	291mg	323%
Calcium	298mg	30%
Iron	1mg	6%