Name: Charred Pepper Salad with Feta
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 3 large bell peppers (red, yellow, and orange); 1 small red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar or lemon juice; 1 teaspoon dried oregano; Salt and black pepper to taste; 1/2 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped; 1 clove garlic, minced (optional); Pinch of chili flakes (optional)

Jump to Recipe·Leave a Review

I like making this charred pepper salad with feta because it feels simple but tastes bold and fresh. I enjoy the smoky sweetness from the peppers paired with the salty creaminess of feta cheese. I also like that it works well as a side dish, light lunch, or part of a mezze-style spread, and I can serve it warm or cold depending on my mood.

Ingredients

3 large bell peppers (mix of red, yellow, and orange for color)
1 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
1 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Optional: 1 clove garlic, minced
Optional: pinch of chili flakes

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) Charred Pepper Salad with Feta

Directions

I start by charring the bell peppers over an open flame, on a grill, or under a broiler until the skins are blackened and blistered. I turn them as needed so they char evenly.

I place the charred peppers in a bowl and cover them for about 10–15 minutes so the steam loosens the skins.

I peel off the skins, remove the seeds, and slice the peppers into strips.

I combine the peppers with sliced red onion in a mixing bowl.

I drizzle olive oil and red wine vinegar over the mixture, then add oregano, salt, pepper, and garlic if I’m using it.

I toss everything gently until well coated.

I transfer the salad to a serving dish and sprinkle crumbled feta cheese and fresh parsley on top.

I let it sit for a few minutes before serving so the flavors can blend.

Servings and timing

I usually get about 4 servings from this salad.

Preparation time: 15 minutes
Charring time: 10–15 minutes
Cooling/peeling time: 10 minutes
Total time: 35–40 minutes

Variations

I sometimes add roasted eggplant or zucchini to make it heartier.
I also like using goat cheese instead of feta for a different creamy flavor.
I occasionally add olives for extra saltiness and depth.
I sometimes serve it over arugula or spinach to turn it into a full meal.
I also like adding toasted pine nuts for crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
I prefer eating it cold or at room temperature since reheating can make the peppers too soft.
If I make it ahead, I wait to add feta and herbs until just before serving so they stay fresh. Charred Pepper Salad with Feta

FAQs

Can I roast the peppers instead of charring them over a flame?

I often roast them in the oven at high heat, and it still gives a nice smoky flavor, though a grill or flame gives a deeper char.

Can I use jarred roasted peppers?

Yes, I sometimes use jarred peppers when I want a quicker version, but I find freshly charred peppers taste better.

What type of feta works best?

I prefer block feta in brine because I find it creamier and more flavorful than pre-crumbled versions.

Can I make this salad ahead of time?

Yes, I often prepare it a day ahead, but I add the feta and parsley just before serving.

Is this salad served hot or cold?

I like it both ways, but I usually serve it at room temperature so the flavors are more pronounced.

Conclusion

I like this charred pepper salad with feta because it is simple, colorful, and full of smoky Mediterranean flavor. I enjoy how easy it is to prepare with basic ingredients while still feeling fresh and satisfying, especially when I want something light but flavorful.

Charred Pepper Salad with Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Salad
Method: Charred / Roasted
Cuisine: Mediterranean
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This charred pepper salad with feta is a vibrant Mediterranean-style dish featuring smoky roasted bell peppers, tangy red onion, and creamy feta cheese, finished with a light herb dressing.

Ingredients

3 large bell peppers (red, yellow, and orange)
1 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
1 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
1 clove garlic, minced (optional)
Pinch of chili flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Char the bell peppers over an open flame, grill, or broiler until skins are blackened and blistered, turning to cook evenly.
Place charred peppers in a covered bowl and let steam for 10–15 minutes to loosen skins.
Peel off skins, remove seeds, and slice peppers into strips.
Combine sliced peppers with red onion in a mixing bowl.
Drizzle with olive oil and red wine vinegar (or lemon juice).
Add oregano, salt, pepper, and garlic if using, then toss gently to combine.
Transfer to a serving dish and top with crumbled feta and fresh parsley.
Let sit for a few minutes before serving to allow flavors to meld.

Notes

Roasting peppers in the oven is a good alternative if a grill or flame is not available.
Jarred roasted peppers can be used for a quicker version.
Block feta in brine provides the best creamy texture and flavor.
Add feta and herbs just before serving for best freshness.
Optional additions include olives, roasted vegetables, or toasted pine nuts.