Mediterranean Roasted Tri Color Bell Pepper Salad

Bursting with vibrant colors and bold, fresh flavors, this Mediterranean Roasted Tri Color Bell Pepper Salad is a feast for both the eyes and the palate. Featuring smoky roasted red, yellow, and orange bell peppers, this dish is elevated with briny Kalamata olives, creamy crumbled feta, and a fragrant mix of parsley and basil. A tangy red wine vinegar and olive oil dressing ties everything together, while a hint of garlic adds depth. Perfect as a refreshing side dish or a light, standalone meal with crusty bread, this salad is ready in just 40 minutes and makes an ideal addition to your Mediterranean recipe collection. Whether you're entertaining or meal-prepping, this salad is sure to impress with its wholesome ingredients and irresistibly savory-sweet flavor profile.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece Red bell pepper
• 1 piece Yellow bell pepper
• 1 piece Orange bell pepper
• 3 tablespoons Extra virgin olive oil
• 1 tablespoon Red wine vinegar
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh basil
• 0.33 cup Kalamata olives
• 0.25 cup Crumbled feta cheese
• 2 pieces Garlic cloves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Line a baking sheet with parchment paper or foil.

Step 3

Wash the bell peppers and place them whole on the baking sheet.

Step 4

Roast the peppers for 20-25 minutes, turning them once halfway through, until they are soft and their skin is charred and blistered.

Step 5

Remove the peppers from the oven and place them in a large bowl. Cover the bowl with a plate or plastic wrap to allow the peppers to steam for 10 minutes. This will help loosen their skins.

Step 6

While the peppers are steaming, finely chop the parsley and basil, and mince the garlic cloves.

Step 7

Once the peppers are cool enough to handle, peel off the charred skin, remove the stems and seeds, then slice the peppers into thin strips.

Step 8

In a large salad bowl, combine the roasted pepper strips, chopped herbs, minced garlic, Kalamata olives, and crumbled feta cheese.

Step 9

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create a dressing.

Step 10

Pour the dressing over the salad, and gently toss everything together until evenly coated.

Step 11

Refrigerate the salad for 15-20 minutes before serving to allow the flavors to meld together.

Step 12

Serve the Mediterranean Roasted Tri Color Bell Pepper Salad as a side dish or enjoy it on its own with crusty bread.

Nutrition Facts

Serving size	(639.9g)

Amount per serving	% Daily Value*
Calories	774.4

Total Fat 69.2g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat g
Cholesterol 26.7mg	0%
Sodium 2666.4mg	0%
Total Carbohydrate 33.9g	0%
Dietary Fiber 11.9g	0%
Total Sugars 8.3g
Protein 10.4g	0%

Vitamin D 0IU	0%
Calcium 243.3mg	0%
Iron 4.8mg	0%
Potassium 1033.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.8%

Protein: 5.2%

Carbs: 16.9%