Salad: Greece – Σαλάτα με ψητές πιπεριές και ντομάτες μαριναρισμένες σε λεμόνι ➤ Salata me psites piperies kai ntomates marinarismenes se lemoni

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 large red bell peppers (about 1 lb / 450 g)
- 12 oz (340 g) cherry tomatoes
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tbsp (15 ml) red wine vinegar
- 1 large garlic clove, minced
- 1 small red onion (about 4 oz / 115 g), thinly sliced
- 1 tsp (1 g) dried oregano
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 g) pitted Kalamata olives, halved
- 1 tbsp (15 g) capers, rinsed
- 3 oz (85 g) crumbled feta cheese
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
2. Halve and seed the bell peppers; place peppers cut-side down on one side of the baking sheet. Toss the cherry tomatoes with 1 tbsp (15 ml) of the olive oil, a pinch of salt and pepper, and spread them on the other side of the sheet. Roast until peppers are softened and skins are blistered and tomatoes are lightly charred and burst, about 20–30 minutes.
3. Remove the peppers from the oven and transfer them to a bowl; cover tightly with plastic wrap or a lid and let steam for 10 minutes (this makes peeling easier). Return the tomatoes to the sheet off the heat to cool slightly.
4. Meanwhile, whisk together the remaining 2 tbsp (30 ml) olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, and a pinch of salt and pepper in a large mixing bowl.
5. Peel the peppers by removing the charred skin, discard seeds and membranes, and slice the flesh into 1/2-inch (1 cm) strips. Add the sliced peppers, blistered tomatoes, thinly sliced red onion, halved olives, capers, and chopped parsley to the bowl with the dressing. Toss gently to coat.
6. Let the salad sit at room temperature for 20–30 minutes to allow flavors to meld (or refrigerate up to 2 hours for a cooler salad). Taste and adjust seasoning with salt and pepper.
7. Just before serving, fold in the crumbled feta and give a final gentle toss. Serve at room temperature or slightly chilled alongside the entrée.