Red pepper and feta salad recipe
- Dish type
- Vegetable salad
This healthy and delicious summer salad is made with fresh red pepper and creamy feta. Great with a slice of crispy bread.
8 people made this
- 4 red peppers, seeded and sliced
- 1 onion, chopped
- 200g feta cheese, diced
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil
- 6 tablespoons balsamic vinegar
- salt and pepper, to taste
- 1 pinch caster sugar
- 1 teaspoon honey
MethodPrep:15min ›Extra time:30min marinating › Ready in:45min
- In a salad bowl combine peppers, onion and feta cheese.
- In a small bowl stir together garlic, mustard, olive oil, balsamic vinegar, salt and pepper, sugar and honey. Pour over the peppers and toss.
- Cover and marinate for 30 minutes in the fridge. Remove from the fridge and serve cold.
Reviews & ratingsAverage global rating:(17)
Reviews in English (5)
excellent salad-03 Apr 2018
This was certainly easy! I didn't looooove the dressing, it was a little thin for my tastes. Next time I think I would try a different dressing, and maybe thin slices of red onion instead of finely chopped white onion.-10 Jul 2018
by Jessica Anderson Knauss
So easy and light! I used yellow, green and red bell peppers for color and kept the vinaigrette separate and added it as we ate it.-26 May 2018
Date, feta and red cabbage salad
Sara Jenkins is famous for making the Italian roasted pork street food known as porchetta trendy in New York. She’s also known for her way with pasta (and has a new book out with her famed food writer mom celebrating it). She’s had turns at a handful of great Italian restaurants in New York, earning them stars and accolades and has written at length for The Atlantic about Italian food. And almost all I ever want to talk about here? Her salads.
I can’t help it — they’re riveting, and while I will forever love roasted pork and pasta, in my life, nothing fills the inspiration deficit that accumulates from the daily repetition of cooking that real life requires like chefs that have a way with vegetables — ways we can take back home and eat food we’re more excited about. It began the first time we went to Porsena nearly 5 years ago, when I fell in love with a green bean salad busy with pickled onions, fried almonds, thinly sliced fennel and celery, which I’m of the opinion never gets enough praise. Crunchy and bright, I became obsessed and made it again and again at home. Last week, we were back for an early Sunday night dinner with our menagerie of mini-humans (fine, just two, but it feels like a lot!) and the giant shells with kale pesto were excellent, my son’s thousand-layer deeply broiled duck lasagna was otherworldly, my husband has nothing but good things to say about the linguine with clams, but the only thing I spent the next week babbling on about was the salad I had with dates, feta and radicchio.
I also spent the next week telling myself it was too basic, too boring to warrant mention, which is kind of a shame when these simple ingredients that I already had in the kitchen are so spectacularly good together, the perfect balancing act of sweet and salty on crunchy salad. At the restaurant, they use an heirloom radicchio with tender pink leaves that is absolutely nothing like the bitter-as-lemon-peel heads we get at the store, so I replaced it with red cabbage, which is cheap, hearty and holds up well if you’re trying to plan ahead for that big holiday this month. Everything else was guesswork: I detected a lot of olive oil, a bit of lime juice and Aleppo pepper at the restaurant, but couldn’t resist adding two more things at home, very well toasted sesame seeds and a handful of parsley to finish. You could add even more stuff, I don’t think thinly shaved red onion, a splash of pomegranate molasses or even chickpeas would be unwelcome here, but the good news is that you don’t need them to make a really gorgeous November salad that I’m angling to put on the Thanksgiving table this year, and uh, in my belly at lunchtime today.
Date, Feta and Red Cabbage Salad
If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.
1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice (I use lime)
Salt and red pepper flakes (I used the mild Aleppo variety) to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds
Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.
Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.
Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.
- Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.
Made good use of my CSA greens and sweet peppers for this recipe. Did substitute with what I had on hand, ie: used goat cheese instead of feta Had to sub in sherry and red wine vinegar for the vinegrette. Also, based on other reviews and personal preference, I only used 2 Tbsp of sugar. Made for a nice lunch.
I made it at my girlfriend's house, and it turns out she did not have any sugar. I substituted Splenda (which I typically hate), and used about 1.5 tablespoons. Surprisingly, it was delicious. I am planning on making this for my dad next time I visit. as a diabetic, he would appreciate it.
As I had neither port nor sherry vinegar on hand, I substituted the former with sherry and the latter with red wine vinegar. The result was fantastic the salad was completely devoured by all guests. Will definitely have to try with the original ingredients.
I made this salad twice, for Thanksgiving and Christmas eve and both times it was a success. This second time, however, it turn out better. I used 2 1/2 Tbsp. of sugar instead of 3 tbsp. When it came to putting together salad and dressing, I started by pouring some of the dressing in the salad bowl and slowly mixing the greens and adding more dressing. That way the dressing was fully incorporated into the salad. I used more than 5 oz. of mixed greens and still it was perfectly delicious.
Very good salad recipe. Used tawny port wine as a sub. Dressing needs to be at room temp. as stated in the recipe.
This was soooo very good. A definite keeper.
I, too made this for the holidays. What a hit. I especially like the effect of the red pepper, the white cheese and the green salad (very festive) The spice port dressing was phenomenal! I used a Chateau Reynella port and the overall response was overwhelming. Will definitely become a tradition at my Christmas Table.
Great salad. I served it for Christmas Eve dinner and it went over very well to a table full of fussy eaters at that. The dressing is a little on the sweet side but tolerable with the mix of the salad. I was also going to add roasted nuts and forgot - next time.
Very good and different from the typical vinaigrette.
I made this for Christmas. While it was very sweet, everybody thought it was outstanding!! Since I reside in the ALMOND capitol of the world I roasted some slivered almonds and served them on top. I also used a 50/50 mix of greens and baby spinach.
Step 1: Set up the grill for direct grilling and preheat to high. When ready to cook, place the peppers directly in the embers and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. (Or you can do this directly on the grill grate.) Transfer the hot peppers to a large plate and let stand until cool enough to handle. Peel the peppers and discard the charred skins, seeds, and stems. Quarter the peppers lengthwise and arrange them attractively on a platter.
Step 2: In a small skillet, heat 2 tablespoons of the olive oil. Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes. Stir in the currants and capers. Remove from the heat and stir in the remaining 1/4 cup of olive oil. Let cool to room temperature. Whisk in the vinegar and stir in the parsley and feta season with salt and pepper. Pour the dressing over the peppers and serve.
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2 red peppers, cut into chunks 300g cherry tomatoes 4 garlic cloves, skin on 2 tbsp olive oil 40g pine nuts sea salt & freshly ground black pepper 200g bulgur wheat 400ml vegetable stock 100g feta cheese flat leaf parsley, basil or other soft herbs
How to make roasted bell pepper salad topped with feta cheese?
Once you have peeled off the skin of all the peppers take a cutting board and nicely cut into slices. Take a nice platter and arrange some peppers on it. Drizzle some olive oil or sesame oil, add herbs and seasoning, feta cheese and roasted seeds. Crumble the feta cheese over so it doesn’t look neatly.
Season in the end because feta is slightly salty so you don’t want to oversalt the salad.
Nice with some modifications as others have suggested. Here were mine: cut olive oil to 1/4 cup, lemon juice to 2 T, left out capers and cumin. Added much less dried oregano too - maybe 1/2 what the recipe calls for. Substituted balsamic for white wine vinegar. Added tomatoes, parsley. This could easily take other vegetables too - it was a big hit.
They still have the wrong photo with this recipe. Oddly, a few years ago, the photo was correct. But the recipe is delicious! It's my standard pot luck dish now.
Delicious! Easy, although dicing and chopping are always slow for me. 1/2 cup of olive oil for the dressing seems like more than what's needed.
This is a great recipe. The picture attached to this recipe on the website is totally inaccurate.
This is my "go to" dish for potlucks. It's simple to make, foolproof, beautiful/colorful, and delicious. It can be made ahead and is good cold or closer to room temperature. Everyone always loves it.
A winner! Substituted roasted red peppers for all the peppers, added marinated artichokes and mint as someone suggested. A great summer salad!
Made this as one of my side dishes for a New Year's dinner party. Everyone loved it! My guests asked for seconds (even thirds!). I left out the Dijon in my dressing because I did not have any, and left out the pine nuts (simply because I forgot. I'm sure it would have been delicious with them). Definitely making this again!
One of the favorites in our house. We substitute quinoa for the orzo and it's probably a little more mushier, but still delicious.
This is the first recipe I saved when I joined epicurious several years ago. I still come back to it. I love it just the way it s following the recipe, but it's also very easy to tweak depending on what I have in the house.
Decent but nobody raved. I would make it again to serve as an easy to make, simple side dish.
Delicious! I made this for a party and everyone loved it! Everyone wanted the recipe. I left out the pine nuts (didn't have any) and added a seeded cucumber and cherry tomatoes. Definitely recommend!
I've made this alot and it always gets raves. Like others, I greatly reduce cumin, increase the lemon juice and add cherry toms. Also add seeded, chopped cukes. But the addition that makes the greatest impact is fresh, chopped mint. Along with cukes, feta and greek olives, it gives it a fabulous mediterrean flavor and a freshness. Not sure how much I add, but I am very generous with it. Can't imagine making it without the mint. Give it a try!!
Left out the cumin (to please my crowd) and added more olives. Excellent! I have made it for two picnics this summer and it was a huge hit both times.
oh and for the cheese, I used a hard cheese that was left over (can't remember the type), something with it's own herbs in it.
Like many others, I followed the suggestions, for the dressing cutting back on oil to 1/2 c., for the veggies I used, dried sun tomotoes, garden fresh sauted green beans, finely chopped mayan onion and black chopped olives. It was amazing!
I liked this recipe before I poured the dressing on it - cumin was overwhelming and too much lemon. Was going to bring to a party and now will have to go to Plan B.
Delicious salad - I followed other reviews and added chopped grape tomoatoes, chopped artichokes and chopped zucchini. I also added extra olives (a mixture of kalamata and green)and didn't bother with the pine nuts. You really can't go wrong - the more "stuff" the better!
Love, love, love this recipe. Made slight changes that others had recommended: less olive oil, blasamic vinegar rather than white wine(couldn't find the white wine vinegar in my pantry). Hit with the whole family. 8 year old fussy eater even liked it.
This was just okay. The last few side dishes I have made from this site have been disapointing despite receiving good reviews.
Easy and delicious! Great for a party.
Fantastic recipe. Only made some slight modifications to our taste. I cut back on the 1/2 cup of olive oil and it was still great. I also left out the cumin and reduced the oregano to 1/2 tsp.
I used 1 teaspoon of oregano instead of 1 1/2. Thought 1 1/2 was too much. Used goat cheese instead of feta because that is what I had. The goat cheese seemed to dissolve into the dressing making it slightly creamy. It added really good flavor. Not sure if I will want to try the feta next time or just use the goat cheese again. Threw in some sundried tomatoes and sliced pepperoncinis. Did not have kalmata olives, so used black olives. Beautiful presentation with all the colors. Everyone really liked it. This recipe is definitely a "keeper" as my husband would say. I will be making it again and again.
We made this for a casual dinner party and it was a big hit. We didn't add onions, capers or cumin for various reasons. Everyone at dinner raved about the orzo and several folks asked for a recipe. I will use this recipe again.
This is a tasty,colorful salad that everyone seems to enjoy. I like to use green pepper instead of yellow & red peppers and add chopped tomato and corn kernels lightly toasted in a skillet. I also cut back on the olive oil to avoid calories.
Excellent flavors, easy to make. My only change was adding halved cherry tomatoes.
Roasted Red Pepper Feta Pasta Salad with Basil Vinaigrette
Jumping the gun on salad season a little bit here, guys. That’s me every dang year and the regrets are nowhere to be found.
My only regrets is that there is still freaking snow on the ground where I’m at (sob) so it’s only just SLIGHTLY cramping my salad style.
But really, could snow in April keep ya down when you have eye-popping salads like THIS staring you in the face? Or better yet IN your face.
Pro tip: if you have to choose, choose to have it in your face. Roasted red pepper feta pasta salad up to yo eyeballs preferably. ☺☺
For those of you that don’t know, I’m the HUGEST fan ever of roasted red peppers + feta hanging out together. They’re my #1 combo choice of toppings for Domino’s pizza and yes, I’m aware that sounds a little weird but it’s so good. And surprise, surprise it’s equally amazing in pasta salad form with gorg basil vinaigrette drizzled into every crack.
1. Throw your salad together. You can do this WAY ahead of time as a time-saver. Simply throw cooked bow-tie pasta, baby spinach leaves, red onion, roasted red peppers, and toooons of feta in your prettiest salad bowl. Step one done!
2. You can also make your basil vinaigrette ahead of time and then just toss it in your salad just before chow time. Basil leaves, olive oil, lemon juice, a little dried mustard, agave syrup, and salt and pepper to taste get a whirl in the food processor and that’s it.
And I’m pretty sure we’re all ready to go live in this salad now. ♥
I like to top my PERSONAL bowl of roasted red pepper feta pasta salad with…well, even more feta, okay? Don’t judge me.
Spicy Red Feta
1 1/4 cups Greek yogurt
Salt and freshly ground black pepper
10 ounces feta cheese
2 garlic cloves, minced
1/2 teaspoon cayenne
1 teaspoon sweet paprika
2 tablespoons extra virgin olive oil
Combine the yogurt, 1/4 teaspoon salt and mix well. Place the yogurt in a cheesecloth-lined strainer over a bowl and let drain 2 hours.
Place the yogurt and feta in a bowl. With a fork, mash them together to obtain a smooth paste. Add the garlic, cayenne, paprika, 1 tablespoon of the olive oil, and black pepper and mix well. Alternatively, this can be pureed in a food processor or blender.
To serve, spread the puree on a serving plate. Drizzle with the remaining 1 teaspoon olive oil and garnish with the olives. Serve with warm pita bread.
Note: This can be prepared 24 hours in advance and refrigerated. Bring to room temperature before serving.
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