Greek Roasted Pepper Salad Recipes

ROASTED GREEK SALAD

Steps:

• Preheat the oven to 475 degrees F.
• Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside.
• Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes.
• To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter.
• Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side.

GREEK PEPPER SALAD

Steps:

• Combine peppers, onion, cucumber, and tomatoes in a large bowl.
• In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
• If desired, cover with plastic wrap and refrigerate for up to two hours.
• Sprinkle with cheese, olives, and parsley. Toss and serve.

ROASTED PEPPER AND KALAMATA OLIVE SALAD (GREEK ISLAND OF CRETE)

Steps:

• Preheat oven to 350 degrees.
• Line a baking pan with aluminum foil. Place peppers in the pan and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Use your fingers to remove any skin that comes off easily.
• Slice peppers and place in a bowl. Add remaining ingredients. Mix well and serve.

ROASTED PEPPER SALAD

Steps:

• In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

GREEK ROASTED PEPPER SALAD

Steps:

• Grill peppers over high heat for 15 minutes or until skin is charred, turning often. Place the peppers into brown paper or plastic bag. Let stand at room temperature for about 30 minutes until cool enough to handle.
• Peel away charred skin with paring knife under cold running water. Remove and discard seeds and stems. Drain peppers on paper towels. Cut into thin strips.
• Place pepper strips into a large bowl. Add oil, Worcestershire, hot sauce, vinegar, garlic and olives. Toss well to coat evenly. Sprinkle with cheese just before serving.